Southern Fried Catfish Crispy Southern-Style Catfish with Cornmeal Crust and Cajun Flavor Ingredients: 4 catfish fillets 1 cup buttermilk 1 teaspoon hot sauce (optional) 1 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon cayenne pepper (optional) Vegetable oil, for frying Lemon wedges and chopped parsley, for garnish Directions: In a shallow dish, combine buttermilk and hot sauce. Add catfish fillets and marinate for 30–60 minutes in the fridge. In another dish, whisk together cornmeal, flour, salt, black pepper, paprika, and cayenne. Heat about 2 inches of oil in a deep skillet or cast iron pan over medium-high heat to 350°F (175°C). Remove catfish from the buttermilk, letting the excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to adhere. Fry catfish in batches (don’t overcrowd) for 4–5 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate. Serve hot with lemon wedges and chopped parsley. Prep Time: 15 minutes (plus 30 min marinating) | Cooking Time: 10 minutes | Total Time: 55 minutes Kcal: 380 kcal | Servings: 4 servings #southernfriedcatfish #catfishrecipe #southerncooking #friedfish #cornmealcrust #soulfood #castironcooking #crispycatfish #southerncomfortfood #homestylemeals #deepfriedgoodness #seafoodrecipes #fishfryfriday #easycatfish #buttermilkmarinated #southernkitchen #cajunflavors #rusticmeals #goldencrust #southernclassic Golden, crispy, and full of Southern flavor! This Southern Fried Catfish is the perfect comfort food for any day of the week.

Smothered Filet Mignon Seared Filet Mignon with Caramelized Onion & Mushroom Gravy Ingredients: 2 (6 oz) filet mignon steaks Salt and black pepper to taste 1 tablespoon olive oil 2 tablespoons butter, divided 1 cup sliced mushrooms (cremini or button) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 teaspoon fresh thyme (or 1/4 tsp dried) 1 tablespoon all-purpose flour 1/2 cup beef broth 1/4 cup heavy cream (optional, for extra richness) Directions: Season both sides of the filet mignon generously with salt and black pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the steaks for 3–4 minutes per side for medium-rare, or longer to your desired doneness. Remove and set aside to rest. In the same skillet, reduce heat to medium. Add the remaining butter, then sauté onions and mushrooms until softened and golden brown, about 8–10 minutes. Stir in garlic and thyme, cooking for 1 minute. Sprinkle in flour and stir constantly for 1 minute to create a roux. Gradually pour in beef broth, stirring until a smooth gravy forms. Add heavy cream if using, and let the sauce simmer for 2–3 minutes until slightly thickened. Return steaks to the pan and spoon the sauce over them. Let them heat through for 2 minutes. Serve immediately with mashed potatoes or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 2 servings #filetmignon #steaklover #smotheredsteak #castironcooking #mushroomgravy #oniongravy #steakdinner #romanticdinner #comfortfoodrecipes #beefrecipes #searedsteak #homemadegravy #weekenddinner #panseared #luxurydinner #gourmetsteak #steakandmushrooms #classicsteak #richflavors #date_night_meal Elevate your dinner game with this Smothered Filet Mignon Rich mushroom and onion gravy takes it to the next level!