DinnerSeafood

Crispy Breaded Florida Softshell Catfish with Lemon Dill Sauce

Breaded Florida Softshell Catfish Fillets with Lemon and Dill Sauce

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients

For the Catfish Fillets

  • 4 Florida softshell catfish fillets (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • ½ cup cornmeal
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ cup vegetable oil (for frying)

For the Lemon and Dill Sauce

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp Dijon mustard
  • Zest and juice of 1 lemon
  • 1 small garlic clove, finely minced
  • Salt and pepper, to taste

Instructions

Step 1: Prepare the Lemon and Dill Sauce

  1. In a small bowl, combine mayonnaise, sour cream, dill, Dijon mustard, lemon zest, lemon juice, and minced garlic.
  2. Mix well and season with salt and pepper to taste.
  3. Cover and refrigerate until ready to serve.

Step 2: Prepare the Breaded Catfish Fillets

  1. Preheat Oil: Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 350°F).
  2. Set Up Breading Stations: Arrange three shallow dishes:
    • Dish 1: Flour mixed with salt and pepper.
    • Dish 2: Beaten eggs.
    • Dish 3: Panko breadcrumbs mixed with cornmeal, smoked paprika, garlic powder, and cayenne pepper.
  3. Bread the Fillets:
    • Pat the catfish fillets dry with a paper towel.
    • Dredge each fillet in the seasoned flour, shaking off excess.
    • Dip into the beaten eggs, ensuring an even coat.
    • Press firmly into the panko mixture, ensuring all sides are evenly coated.
  4. Fry the Fillets:
    • Fry the breaded fillets in batches for 3-4 minutes per side or until golden brown and crispy.
    • Transfer to a plate lined with paper towels to drain excess oil.

Step 3: Serve

  1. Plate the crispy catfish fillets and drizzle with a dollop of the lemon and dill sauce.
  2. Garnish with additional dill sprigs and lemon wedges.
  3. Serve immediately with sides like roasted vegetables, coleslaw, or garlic mashed potatoes.

Chef’s Tips

  • Freshness: Use freshly caught Florida softshell catfish for the best flavor.
  • Crunch Factor: Toast the panko breadcrumbs in a dry skillet before breading for extra crispiness.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.

Enjoy this Southern-inspired dish with a bright, zesty sauce that complements the tender catfish!

Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?