Table of Contents
Enjoy a delicious Southern-inspired meal with baked catfish served alongside flavorful lemon caper sauce and hearty cornbread. This dish combines the flaky texture of catfish with the bright, tangy notes of lemon and capers, creating a perfect balance of flavors.
Ingredients
- 4 catfish fillets
- 1 cup all-purpose flour
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup capers, drained
- 1/2 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
Preparation
Preheat your oven to 375°F (190°C). Prepare the cornbread batter by combining cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together milk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients until just combined. Pour the batter into a greased baking dish and bake for about 20-25 minutes, or until golden brown.
While the cornbread is baking, prepare the catfish. In a shallow dish, mix flour, paprika, salt, and pepper. Dredge each fillet in the seasoned flour, shaking off excess. Heat olive oil in a large skillet over medium heat. Add the fillets and cook for 3-4 minutes per side until golden and cooked through.
For the lemon caper sauce, combine lemon juice and capers in a small saucepan. Heat gently over low heat, then stir in chopped parsley. Drizzle the sauce over the cooked catfish just before serving.
Serving Suggestions
Serve the baked catfish hot, topped with lemon caper sauce, alongside slices of warm cornbread. This meal pairs well with steamed greens or a simple salad for a complete Southern-inspired feast.