Sometimes you just need a little help from your friends. Here is Catfish with a kick. Southern Dreams Catfish is a very unique recipe, a fusion of catfish with an omelet. My best friend, Gary Weathers of New Albany, Mississippi created this dish when I asked him to submit a recipe for my cookbook, Fifty Ways to Love a Catfish. If you like catfish, omelets, and a touch of jalapeno, you will definitely like this very easily prepared flavorful, mildly spicy catfish recipe. called Southern Dreams Catfish. Sweet Southern dreams.
John Woods is known as “Mr. Catfish” and is a recognized authority on the subject of cooking US Pond Raised-Catfish. His catfish cooking career has spanned more than three decades. He has cooked catfish and accompanying side dishes for tens of thousands of people across the United States and Canada through his catering company. His restaurants, featuring pond-raised catfish, were highly successful and his recipes are still in demand.
Woods’ series, Fifty Ways to Love a Catfish, is a comprehensive series on the “How to” of frying, baking, broiling, searing, steaming, smoking, stewing, grilling, air-frying, and even sous-vide of cooking this wonderful and versatile fish. Some have called this series: the video Bible” of cooking catfish.
Gary Weathers Southern Dreams Catfish Recipe – A Catfish Dish with a Little Help from A Friend
Recipe makes 1 fillet per egg used.
- 2 Small mixing bowl
- Whisk or fork
- Cast-iron skillet preferred or baking sheet, sprayed with non-stick
- Frying skillet for browning fillets
- Stovetop and oven
- Number of desired fillets. I used a 5–7 ounce fillet.
- Eggs slightly beaten, use one per catfish fillet.
- Chopped jalapeno peppers, jarred preferred. Use ¼ teaspoon per egg or to taste.
- 1 cup White or Yellow Cornmeal. I prefer white cornmeal.
- Vegetable oil, peanut oil, or any oil with a high smoke point. See my video on Oil Smoke Points.
- Garlic Salt to taste
- Place cornmeal in a mixing bowl
- Beat eggs in a small mixing bowl.
- Dredge catfish fillets in beaten egg and jalapenos, combined..
- Bread moistened fish fillets in the cornmeal, making certain that all sides are completely covered.
- Heat a skillet. When hot, place the fillet, presentation side down, in the skillet, and cook until it is golden brown.
Flip and repeat the process on the skin side until golden brown. This will take approximately one minute on each side.
- Spray a sheet pan or cast-iron skillet with non-stick spray. Heat your oven to 400 degrees. Place fillet on a sheet pan or in skillet presentation side up.
- Sprinkle a little garlic salt on the breaded filet.
- Spoon the remaining egg and jalapeno mixture over the fillet.
- Place in a hot, pre-heated oven for 12-15 minutes, until golden brown. Ovens vary, so monitor your cooking.
Bonus Notes found on my channel, All Things Food with John Woods:
- Serve with my Award-Winning dishes
- Grits and Greens
- Southern Slaw
- Homemade Hushpuppies