Southern-Style Catfish with Tomato-Zucchini Rice

Staff Writer
Southern-Style Catfish with Tomato-Zucchini Rice
Phoebe Lapine

Catfish is making a comeback, and as Feed Me Phoebe demonstrates with this recipe, it doesn't get any better than when it's dusted in cornmeal and served alongside a savory rice made with two of summer's most valuable players, tomatoes and zucchini. 

Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.

Ready in
45 m
2
Servings
1725
Calories Per Serving
Deliver Ingredients

Ingredients

For the rice

  • 1 1/2 Cup chicken stock, or water
  • 1 Cup Arkansas rice*
  • 1 Tablespoon butter
  • 1 Teaspoon salt, divided
  • 1 sweet onion, diced
  • 1 large zucchini, diced
  • 2 Cups assorted cherry tomatoes, quartered
  • 1 Teaspoon cumin
  • 1 Teaspoon paprika
  • 1/2 Teaspoon ancho chile powder
  • Juice from 1 lemon
  • 1/4 Cup chopped cilantro leaves

For the slaw

  • 6 assorted radishes, trimmed, halved, and thinly sliced
  • 1/2 Teaspoon salt
  • 1/2 Cup finely chopped green cabbage
  • 2 Teaspoons honey
  • Juice from 1/2 a lime
  • 1 Teaspoon white vinegar
  • 2 Tablespoons olive oil
  • 1/4 Cup mayonnaise
  • 1/2 Cup finely chopped purple cabbage

For the fish

  • 2 catfish fillets, skins removed
  • 1 Cup cornmeal
  • Salt and pepper, to taste
  • Olive oil, as needed
  • 2 Cups buttermilk

Directions

For the rice

In a medium saucepan, bring the stock or water to a boil over high heat. Stir in the rice, butter, and salt. Cover tightly and remove to the lowest possible heat. Cook for 20 minutes. Remove from the heat. Allow to sit for 5 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the zucchini and continue to sauté until beginning to soften, about 3 minutes. Stir in the tomatoes, cumin, paprika, and chili powder. Sauté over medium heat, stirring occasionally, until the tomatoes have released their juices, about 7 minutes.

Fluff the rice with a fork and transfer to the pan with the tomato mixture. Stir to combine. Off the heat, add the lemon juice and cilantro. Taste for seasoning.

For the slaw

Combine all of the ingredients in a medium-mixing bowl, reserving some of the radish slices for garnish. Toss until incorporated. Taste for seasoning and add more salt as necessary.

For the fish

Arrange the catfish fillets in a shallow bowl or baking dish. Pour the buttermilk over the fish. Marinate for 10 minutes.

Coat a cast-iron skillet with a generous layer of olive oil over high heat. Place the cornmeal on a plate and season with salt and pepper. Remove the catfish from the buttermilk and dredge it in the cornmeal on both sides, shaking off any excess. When the pan is smoking, add the catfish fillets. Fry on both sides until golden brown and very crisp, about 3 minutes per side. Remove to a plate lined with paper towels. When the catfish is cool enough to touch, cut each fillet into 2 pieces.

To serve, place 2 cups of rice on each plate and top with 2 pieces of catfish. Using a slotted spoon and leaving as much juice as possible in the mixing bowl, scoop about ¼ cup of slaw on top of the fish. Garnish with fresh chopped parsley and some additional sliced radishes. Enjoy immediately.

Southern Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Southern Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.

Nutritional Facts

Total Fat
79g
100%
Sugar
42g
N/A
Saturated Fat
16g
81%
Cholesterol
129mg
43%
Protein
56g
100%
Carbs
201g
67%
Vitamin A
244µg
27%
Vitamin B12
5µg
86%
Vitamin B6
2mg
77%
Vitamin C
111mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
9mg
43%
Vitamin K
87µg
100%
Calcium
470mg
47%
Fiber
13g
52%
Folate (food)
203µg
N/A
Folate equivalent (total)
404µg
100%
Folic acid
141µg
N/A
Iron
9mg
50%
Magnesium
215mg
54%
Monounsaturated
38g
N/A
Niacin (B3)
14mg
72%
Phosphorus
970mg
100%
Polyunsaturated
21g
N/A
Potassium
2633mg
75%
Riboflavin (B2)
1mg
77%
Sodium
3433mg
100%
Sugars, added
6g
N/A
Thiamin (B1)
1mg
63.4%
Trans
0.3g
N/A
Zinc
5mg
34%

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