Catfish with Cajun Rub and Cilantro Sour Cream Recipe
Top these cajun-rubbed catfish fillets with lime-cilantro sour cream and serve with a side of oven-roasted potatoes.
Cool lime-cilantro sour cream complements the spiciness of the cajun-rubbed catfish fillets. (Photo courtesy of Chef Lucia Watson)
December 15, 2020
By Chef Lucia Watson
Print Recipe
This is one of my favorite recipes for smaller catfish and it works well with any white-fleshed fish, from walleye to crappie. The lime-cilantro sour cream (prepare this first) is distinctive, a cool contrast with the spicy fish.
Serves: 4 Prep time: 5-10 minutes Cook time: 6-8 minutes
Lime-Cilantro Sour Cream:
1/2 cup sour cream 4 tablespoons fresh cilantro, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh chives, finely minced 2 cloves garlic, finely minced Zest of 1 lime, finely chopped Juice of 1 lime Salt and pepper to taste Large dash Tabasco sauce
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Catfish Ingredients:
4 teaspoons salt 2 teaspoons cayenne (or to taste) 2 teaspoons white pepper 4 teaspoons dried thyme 2 teaspoons dried basil 4 teaspoons garlic powder 1 tablespoon paprika 1 cup flour 4 catfish fillets 2 tablespoons butter 2 tablespoons oil
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Directions:
In a bowl, combine Lime-Cilantro Sour Cream ingredients. Set aside. Combine all the herbs (thyme, basil) and spices (salt, cayenne, white pepper, garlic powder, paprika). Add the flour and mix thoroughly. Lightly pat dry each catfish fillet with paper towels, then dredge each in the flour mixture, shaking off the excess. Melt the butter and oil in a large skillet until the butter foams. Fry the fillets over medium heat until golden brown (3 to 4 minutes), then flip and fry the other side. Place on a plate and top with Lime-Cilantro Sour Cream.
