Baltimore Crispy Battered Fish
Lightly battered blackened catfish with a zesty remoulade, paying homage to Baltimore's seafood heritage. This American-inspired seafood recipe, ready in about 45 minutes, pairs catfish fillets, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs catfish fillets
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp old bay seasoning
- 1 lemon
- 1/4 cup mayonnaise
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Equipment for this recipe
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Instructions
- Step 1: In a shallow bowl, whisk buttermilk with 1 tsp Old Bay seasoning. In another bowl, mix flour, cornstarch, and remaining 1 tsp Old Bay.
- Step 2: Dredge fish in flour mixture, shaking off excess, then dip into buttermilk. Repeat coating to ensure a thick crust. Place on a wire rack set over a baking sheet.
- Step 3: Heat a cast-iron skillet over medium-high heat. Add 1 tbsp oil and swirl to coat. Fry fish in batches for 3-4 minutes per side until golden and crispy, about 6-8 minutes total. Transfer to a paper towel-lined plate.
- Step 4: For remoulade: Zest 1 lemon and juice 1/2. Mix with mayonnaise, 1 tbsp chopped capers, 1 tbsp chopped dill, and 1 tsp Dijon mustard. Serve alongside fish with lemon wedges.
