Fried Catfish with Chimichurri Sauce – TCI

Fried Catfish with Chimichurri Sauce

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • ¾ cup yellow cornmeal
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • Vegetable oil for frying
  • Chimichurri Sauce:
  • 1 ½ cups fresh parsley, packed
  • ½ cup fresh cilantro, packed
  • ¼ cup fresh oregano
  • 1 shallot, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon kosher salt, to taste
  • ¾ cup olive oil
  • 1 teaspoon red pepper flakes
  • Hushpuppies
  • 1 ½ cups self-rising cornmeal
  • ½ cup self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup pancetta, diced and cooked
  • ½ cup manchego cheese, grated
  • 4 green onions, thinly sliced
  • 1 cup buttermilk
  • 1 large egg, beaten

How to prepare:

Combine cornmeal, flour, salt, cayenne pepper and garlic powder.

Coat catfish with mixture, shaking off excess.

Fill a large, heavy skillet half full with vegetable oil.

Heat oil to 350° F.

Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size.

Remove fish from oil, and drain on paper towels.

Chimichurri Sauce:

Place all ingredients in a food processor until finely minced.

Serve over catfish and with hushpuppies.

Hushpuppies:

Preheat oil to 350° F.

Combine cornmeal, flour, sugar and salt. Mix well.

In a separate bowl, combine pancetta, onions, buttermilk, egg and cheese.

Add to dry ingredients, stirring until just moistened.

Cover with plastic wrap, and let rest for 15 minutes.

Drop batter by heaping teaspoons into heated oil and fry, turning hushpuppies to cook evenly, until golden brown.