Southern Fried Catfish with Spicy Esquites

Southern Fried Catfish with Spicy Esquites is a flavor-packed fusion dish combining Southern comfort food with Mexican street food. This recipe pairs crispy, golden-brown fried catfish with creamy, spicy esquites (Mexican street corn salad), creating a dish that’s rich in texture and bold in flavor. Each bite perfectly balances crunchy, creamy, smoky, and tangy elements.

Crispy Southern Fried Catfish

The catfish, a Southern cuisine staple, brings its signature mild flavor and flaky texture to this dish. A buttermilk marinade tenderizes the fillets and adds a subtle tang that enhances their natural flavor. The fish gets its irresistible crunch from a well-seasoned cornmeal coating, featuring paprika, garlic powder, onion powder, salt, and black pepper. Frying the catfish in hot oil until golden brown creates that perfect crispy exterior while keeping the inside moist and tender.

Smoky and Spicy Esquites

The spicy esquites transforms Mexican street corn into a creamy, spicy complement to the fried catfish. Charred corn kernels sautéed with jalapeño and onion develop a deep, smoky sweetness. A luxurious blend of mayonnaise, sour cream, lime juice, and melted Monterey Jack cheese creates a velvety base, while fresh cilantro and cotija cheese add bright, salty notes. A finishing squeeze of lime juice brings everything together with its zesty acidity.

A Perfectly Balanced Fusion Dish

Together, the crunchy catfish and creamy esquites create a delightful contrast of textures and flavors. Each plate comes garnished with extra cotija cheese, fresh cilantro, and lime wedges, letting diners customize the brightness and acidity of each bite. This fusion recipe delivers the best of both Southern and Mexican cuisines—a comforting yet vibrant meal that works for any occasion.

Why You’ll Love This Dish

• Pleasurable textures: The crispy fried catfish creates the perfect contrast with the rich, creamy esquites
• Bold flavors: The esquites delivers layers of smoky, tangy, and spicy flavors from jalapeño, chili powder, and paprika
• Simple yet impressive: Crispy on the outside, tender on the inside, this dish transforms everyday ingredients into a restaurant-worthy meal.
• Versatile: Whether it’s a casual weeknight dinner or a backyard cookout, this recipe always steals the show.

This dish proves that fusion cooking works best when it respects both traditions: crispy Southern fried catfish meets the bright, fresh flavors of Mexican esquites. It’s comfort food that feels new and exciting—familiar enough to satisfy cravings but different enough to make dinner interesting. Plus, most of the prep can be done in advance, making it perfect for both busy weeknights and casual entertaining. 

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.

SUGGESTED RECIPE: Shrimp and Corn Esquites Skillet

If you love the bold flavors of esquites, you’ll want to check out the Shrimp and Corn Esquites Skillet. This dish takes the smoky, creamy essence of classic esquites and turns it into a full meal by adding perfectly seared shrimp. The combination of sweet corn, tender shrimp, and a rich, tangy sauce makes it an easy, one-pan meal that delivers on both flavor and convenience. Whether you’re a fan of seafood or just looking for another way to enjoy esquites, this skillet dish is a must-try.