Fried Catfish with Red Beans & Rice

SAVE THIS!

Introduction

Fried Catfish with Red Beans & Rice is a soul-satisfying Southern classic that brings together crispy, golden catfish fillets and a hearty, flavorful side of red beans simmered with smoky seasonings. Catfish, a staple in Southern kitchens, is coated in a seasoned cornmeal crust and fried until crunchy, while the beans and rice offer a comforting, savory balance. It’s a dish that’s both down-home and celebratory, making it perfect for Sunday dinners, family gatherings, or anytime you crave bold, authentic flavors.

Ingredients

For the Fried Catfish:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Vegetable oil, for frying

For the Red Beans & Rice:

• 1 cup dried red beans (or 2 cans, drained and rinsed)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 1 smoked sausage link (optional), sliced
• 1 tsp smoked paprika
• 1 tsp thyme
• 1 bay leaf
• 3 cups chicken broth (or water, if using canned beans)
• 2 cups cooked white rice

Instructions

Prepare the Beans (if using dried):

1. Soak dried beans overnight, then drain.
2. In a large pot, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic; cook until softened.
3. Stir in smoked sausage (if using), paprika, thyme, and bay leaf.
4. Add beans and broth. Simmer gently for 1½–2 hours, stirring occasionally, until beans are tender. (If using canned beans, simmer for about 30 minutes with seasonings and broth to thicken.)

Cook the Rice:

5. While beans are cooking, prepare white rice according to package instructions.

Fry the Catfish:

6. Pour buttermilk into a shallow dish. In another dish, combine cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.

7. Dip each catfish fillet in buttermilk, then dredge in the cornmeal mixture, coating well.

8. Heat oil in a skillet (about 1 inch deep) to 350°F (175°C). Fry catfish fillets 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.

Assemble & Serve:

9. Spoon rice into serving bowls, ladle red beans on top, and serve with crispy fried catfish fillets. Garnish with green onions or hot sauce if desired.

Storage Method

• Fried catfish: Best eaten fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the oven or air fryer to keep crispy.
• Red beans & rice: Store covered in the refrigerator for up to 4 days, or freeze for up to 2 months. Thaw and reheat on the stove with a splash of broth or water.