Southern Fried Catfish with Spicy Esquites

Southern Fried Catfish with Spicy Esquites is a delightful fusion of Southern American and Mexican culinary traditions. This dish combines the crispy, flavorful goodness of Southern fried catfish with the creamy, spicy, and tangy notes of Mexican street corn, also known as esquites. Each dish component is prepared with care to create a harmonious balance of textures and flavors, resulting in a meal that is both comforting and exciting.

The star of the dish is the Southern fried catfish, a beloved staple in Southern cuisine. Catfish fillets are marinated in buttermilk, which helps tenderize the fish and add a slightly tangy flavor. The marinated fillets are then dredged in a seasoned cornmeal mixture that includes flour, paprika, garlic powder, onion powder, salt, and pepper. This coating ensures the catfish develops a beautifully golden, crispy crust when fried.

The frying process is crucial for achieving the perfect texture. The catfish fillets are cooked in hot vegetable oil until they turn golden brown and are cooked through. The result is a crunchy piece of fish on the outside while remaining moist and tender on the inside. The spices in the breading add a layer of complexity that complements the mild flavor of the catfish.

Esquites, a popular Mexican street food, are essentially corn kernels sautéed with flavorful ingredients and mixed with creamy, spicy elements. For this dish, the esquites are prepared by first sautéing finely chopped jalapeño and onion in butter until they are soft and aromatic. Adding onion provides a sweet balance to the heat of the jalapeño.

Fresh corn kernels are added to the skillet and cooked until charred and slightly caramelized, enhancing their natural sweetness and smoky depth. Once the corn is perfectly cooked, a mixture of mayonnaise, sour cream, and lime juice is stirred in, creating a creamy and tangy coating for the corn. The final touch is melting shredded Monterey Jack cheese into the mixture, adding a rich, gooey texture that ties all the flavors together. After removing the skillet from the heat, freshly chopped cilantro is stirred into the esquites, adding a burst of herbal freshness that elevates the dish.

To serve, the fried catfish fillets are plated alongside a generous helping of spicy esquites. The dish is garnished with additional crumbled cotija cheese and chopped cilantro, which enhance the presentation and add layers of flavor. Lime wedges are included on the side, allowing diners to squeeze fresh lime juice over the catfish and esquites, adding a bright, acidic note that cuts through the dish’s richness.

Southern Fried Catfish with Spicy Esquites celebrates diverse culinary influences coming together to create something extraordinary. The crispy, seasoned catfish paired with the creamy, spicy esquites offers a delightful contrast in textures and flavors. This dish is perfect for those who appreciate the comforting, hearty nature of Southern cuisine and the vibrant, bold flavors of Mexican street food. It’s a meal that promises to satisfy and excite the palate with every bite.

Southern Fried Catfish with Spicy Esquites

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Southern Fried Catfish with Spicy Esquites combines the crispy, seasoned goodness of Southern fried catfish with the creamy, tangy, and slightly spicy flavors of Mexican street corn. The dish is garnished with crumbled cotija cheese, fresh cilantro, and lime wedges for a vibrant and satisfying meal.

Ingredients

• For the Southern Fried Catfish

• 4 fillets of catfish

• 1 cup buttermilk

• 1 cup flour

• 1 cup cornmeal

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• to taste, salt and ground black pepper

• for frying, vegetable oil

• For the Spicy Esquites

• 4 ears of corn, husked

• 2 tablespoons unsalted butter

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 lime, juiced

• 1 jalapeno, finely chopped

• 1 medium onion, finely chopped

• 1/2 cup Monterey Jack cheese, shredded

• 1/2 cup cojita cheese, crumbled

• 1/2 cup cilantro, freshly chopped

• for serving, lime wedges

Directions

• Marinate the Catfish:
  Place the catfish fillets in a shallow dish and cover them with buttermilk. Let them soak for at least 30 minutes.
• Prepare the Spicy Esquites:
  Cut the kernels off of the cob. While the catfish is marinating, heat a large skillet over medium-high heat and add the butter. Add the finely chopped jalapeño and onion to the skillet and sauté until softened, 3-4 minutes. Add the corn kernels and cook until they are slightly charred, stirring occasionally, about 5-7 minutes. In a bowl, mix the mayonnaise, sour cream, and chili powder. Add the mayonnaise mixture to the skillet with the corn, jalapeño, and onion, stirring to combine over the heat for 1-2 minutes. Stir in the shredded Monterey Jack cheese until melted and well combined. Remove from heat and stir in half of the chopped cilantro. Set aside.
• Prepare the Southern Fried Catfish:
  In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, salt, and ground black pepper. Heat approximately 2″ of vegetable oil in a large skillet over medium-high heat until hot. Remove the catfish fillets from the buttermilk, allowing excess to drip off, and dredge in the cornmeal mixture, pressing to adhere. Fry the catfish fillets in the hot oil until golden brown and cooked through, 4-5 minutes per side. Remove and drain on paper towels.
• Assemble the Dish:
  Spoon a generous amount of esquites onto a serving plate. Place a fried catfish fillet on top. Garnish the entire dish with additional crumbled cotija cheese and chopped cilantro. Add lime wedges on the side for squeezing over the dish.