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
- In a small bowl, combine mayonnaise, sour cream, dill, Dijon mustard, lemon zest, lemon juice, and minced garlic.
- Mix well and season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
Step 2: Prepare the Breaded Catfish Fillets
- Preheat Oil: Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 350°F).
- 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.
- 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.
- 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
- Plate the crispy catfish fillets and drizzle with a dollop of the lemon and dill sauce.
- Garnish with additional dill sprigs and lemon wedges.
- 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!