Fried Catfish with Red Beans & Rice

Ingredients:

For the Fried Catfish:

4 catfish fillets

1 cup buttermilk

1 tsp hot sauce (optional)

1 cup cornmeal

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder

Oil for frying (vegetable or peanut)

For the Red Beans:

1 lb dried red beans (or 3 cans, drained)

1 tbsp oil or bacon grease

1 onion, chopped

1 bell pepper, chopped

3 celery stalks, chopped

3 cloves garlic, minced

1 lb andouille sausage or smoked sausage, sliced

1 tsp thyme

1 tsp paprika

1/2 tsp cayenne (optional)

2 bay leaves

Salt & pepper to taste

6 cups chicken broth or water (if using dry beans)

For Serving:

Cooked white rice

Chopped green onions for garnish

Instructions:

1.⁠ ⁠Soak and Cook Beans (if using dried):

Soak red beans overnight. Rinse and drain.

In a large pot, sauté onions, bell pepper, and celery in oil until soft.

Add garlic and sausage. Cook 5 minutes.

Stir in beans, broth, thyme, paprika, cayenne, bay leaves, salt, and pepper.

Simmer for 1.5–2 hours until beans are tender. Stir often, mash some beans for thickness.

Skip soaking/simmering if using canned beans—just cook everything together for 30–40 minutes.

2.⁠ ⁠Fry the Catfish:

Marinate catfish in buttermilk and hot sauce for 30 minutes.

In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, and garlic powder.

Heat oil in a deep skillet to 350°F (175°C).

Dredge fish in cornmeal mix, press to coat well.

Fry for 3–4 minutes per side until golden brown. Drain on paper towels.

3.⁠ ⁠Assemble:

Spoon red beans onto a plate.

Add a scoop of white rice.

Top with the crispy catfish fillet.

Garnish with chopped green onions.