A flavorful and crispy catfish recipe with a spicy kick, perfect for a quick and satisfying meal.
Mix the cornmeal, flour, chili powder, cayenne, garlic powder, salt, and pepper in a shallow dish.
Ensure the mixture is evenly combined for consistent seasoning.
Dip each catfish fillet into the beaten egg, then coat thoroughly with the cornmeal mixture.
Press the fillets gently into the mixture to ensure a good coating.
Place the coated fillets on a plate and refrigerate for 30 minutes.
Chilling helps the coating adhere better during cooking.
Heat 1 tablespoon of butter in a skillet over medium-high heat.
Ensure the butter is hot but not burning before adding the fish.
Cook the fillets in the skillet until golden brown and cooked through, about 4-6 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the cooked fillets and set them aside on serving plates.
Keep the fillets warm by covering them with foil.
In the same skillet, melt the remaining butter over low heat and sauté the garlic, onion, and celery for 3 minutes.
Scrape the skillet to incorporate the flavorful bits from cooking the fish.
Stir in the hot sauce and cook for another 2 minutes.
Adjust the amount of hot sauce to your preferred spice level.
Drizzle the sauce over the plated fillets and serve immediately.
Garnish with fresh parsley or lemon wedges for added flavor.
