50+ Delicious January Catfish Dinner Recipes to Warm You Up

When the cold winds of January roll in, there’s no better way to warm up than with a hearty and flavorful catfish dinner. Known for its mild, tender texture, catfish is a versatile fish that can be grilled, fried, baked, or poached, making it the perfect choice for a wide range of dinner recipes.

Whether you’re craving a classic Southern-style fried catfish, a healthy grilled option, or a comforting casserole, January is the perfect month to enjoy the variety and richness of catfish dishes. With over 50 catfish dinner recipes to explore, you’re sure to find something to please every palate.

From spicy and bold to light and savory, catfish brings a delicious depth to any dish. In this blog, we’ll explore a variety of recipes that will help you make the most of this flavorful fish.

These recipes are perfect for cozy dinners, family meals, or entertaining friends. So, grab your apron and get ready to dive into a world of catfish possibilities this January!

50+ Delicious January Catfish Dinner Recipes to Warm You Up

January is the ideal time to indulge in the rich, comforting flavors of catfish. Whether you prefer it fried to crispy perfection, baked with zesty seasonings, or grilled with a touch of citrus, catfish can be prepared in countless ways to suit any taste.

The 50+ catfish dinner recipes featured in this article are not only delicious but also easy to prepare, ensuring that your meals are both flavorful and satisfying.

So, why not bring some Southern charm and tasty fish dishes to your January table? Try a few of these recipes tonight, and let the catfish magic unfold in your kitchen!

Smoked Catfish with Garlic Butter Sauce

This recipe elevates catfish with a rich, smoky flavor and a tangy garlic butter sauce. Smoked to perfection, the catfish is tender and flaky, offering a mouthwatering taste that’s balanced by the rich, garlicky finish. It’s a perfect dish for a cozy January dinner, pairing wonderfully with mashed potatoes, rice, or a crisp salad.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lemon (zested and juiced)
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1/2 cup unsalted butter
• 4 garlic cloves (minced)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your smoker to 225°F.
2. Rub the catfish fillets with olive oil and season generously with salt, pepper, smoked paprika, garlic powder, and lemon zest.
3. Place the fillets on the smoker rack and smoke for 30-40 minutes or until the fish reaches an internal temperature of 145°F.
4. While the fish is smoking, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Stir in the lemon juice, fresh parsley, and adjust salt and pepper to taste.
6. Remove the smoked catfish from the smoker and drizzle the garlic butter sauce over the fillets.
7. Serve with your favorite side dishes.

This Smoked Catfish with Garlic Butter Sauce offers a deliciously smoky and savory experience. The garlic butter sauce brings a comforting richness that complements the catfish’s subtle flavor. Whether served alongside steamed vegetables, rice, or potatoes, this dish is a simple yet elegant option for a January dinner.

Catfish and Shrimp Etouffee

This Catfish and Shrimp Etouffee brings together the best of Southern flavors. The catfish and shrimp are simmered in a rich, flavorful roux-based sauce with Cajun seasonings, creating a hearty and comforting dish perfect for a cold January evening. Serve it over rice for a filling and satisfying meal.

Ingredients:

• 2 catfish fillets, cut into bite-sized pieces
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste
• Cooked white rice, for serving
• Fresh parsley, chopped for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add the flour, stirring constantly to create a roux. Cook for 5-7 minutes until the mixture turns golden brown.
2. Add the chopped onion, bell pepper, celery, and garlic, and cook until softened (about 5 minutes).
3. Stir in the Cajun seasoning, paprika, cayenne, and salt and pepper. Then add the chicken broth, diced tomatoes, and bay leaf. Bring the mixture to a simmer.
4. Add the catfish and shrimp to the skillet, and cook for 8-10 minutes, until the seafood is fully cooked and the sauce has thickened.
5. Discard the bay leaf and adjust seasoning if necessary.
6. Serve the Etouffee over cooked rice, garnished with fresh parsley.

This Catfish and Shrimp Etouffee offers an authentic taste of Southern cuisine that’s perfect for a winter meal. The combination of catfish and shrimp, soaked in a spicy, flavorful sauce, is a comforting dish that will satisfy your hunger and warm you up on a cold January evening. With a side of fluffy rice, this dish is sure to become a new favorite in your recipe collection.

Catfish Parmesan Bake

Catfish Parmesan Bake combines crispy, breaded catfish fillets with tangy marinara sauce and melted mozzarella and Parmesan cheese. This baked dish is a great twist on classic fish recipes and is an excellent option for those who want a simple yet flavorful dinner in the colder months.

Ingredients:

• 4 catfish fillets
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 egg (beaten)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil (chopped)
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F. Spray a baking dish with olive oil.
2. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
3. Dip each catfish fillet into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to adhere the crumbs.
4. Arrange the breaded fillets in the prepared baking dish and lightly spray with olive oil.
5. Bake the catfish fillets for 20-25 minutes, until golden and crispy.
6. Remove the dish from the oven and top each fillet with marinara sauce and shredded mozzarella cheese.
7. Return the dish to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
8. Garnish with chopped fresh basil and serve hot.

Catfish Parmesan Bake is a deliciously crispy and cheesy dish that will please both fish lovers and those looking for a comforting, flavorful dinner. The combination of tender catfish, marinara sauce, and melty cheese offers a satisfying meal that’s perfect for any winter evening. Serve this dish with a side of garlic bread or a light salad to complete your January dinner spread.

Cajun Fried Catfish Po’ Boy

A Cajun Fried Catfish Po’ Boy is a delightful combination of crispy, spicy catfish fillets tucked into a crusty French baguette and topped with fresh lettuce, tomatoes, and a zesty remoulade sauce. This sandwich captures the bold, vibrant flavors of New Orleans, making it a fantastic choice for a hearty January dinner.

Ingredients:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil (for frying)
• 4 French baguette rolls
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup remoulade sauce (store-bought or homemade)

Instructions:

1. Pour buttermilk into a shallow dish and soak the catfish fillets for at least 30 minutes to tenderize and marinate.
2. In another shallow dish, combine cornmeal, Cajun seasoning, paprika, garlic powder, salt, and pepper.
3. Heat vegetable oil in a deep skillet over medium-high heat. Dredge each catfish fillet in the cornmeal mixture, pressing lightly to coat evenly.
4. Fry the catfish fillets for about 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
5. Slice the French baguette rolls and spread remoulade sauce on the inside of each half.
6. Layer shredded lettuce, tomato slices, red onion, and the crispy catfish fillets in the rolls.
7. Serve the Po’ Boy sandwiches immediately, garnished with extra remoulade sauce if desired.

This Cajun Fried Catfish Po’ Boy brings the flavors of the Louisiana coast straight to your dinner table. The perfectly fried catfish fillets, combined with the crunch of fresh veggies and the creamy, tangy remoulade, create a sandwich that’s full of texture and bold flavors. It’s a fantastic choice for a satisfying dinner in the winter months, offering a unique twist on the classic sandwich.

Catfish and Grits

Catfish and Grits is a soul-food classic that perfectly combines the crispy, golden catfish with creamy, buttery grits. This dish is comforting, filling, and easy to prepare, making it an ideal choice for a flavorful January dinner that will warm you from the inside out.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• 2 eggs (beaten)
• 2 tablespoons vegetable oil
• 2 cups water
• 1 cup stone-ground grits
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• Fresh parsley (chopped, for garnish)

Instructions:

1. In a shallow bowl, combine cornmeal, Cajun seasoning, salt, and pepper. Dip each catfish fillet into the beaten eggs, then coat with the cornmeal mixture.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the catfish fillets for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In a separate saucepan, bring water to a boil. Stir in the grits and reduce the heat to low. Simmer for about 20-25 minutes, stirring occasionally, until the grits are soft and creamy.
4. Stir in the butter and heavy cream, and season with salt and pepper to taste.
5. Serve the crispy catfish fillets over a bed of creamy grits. Garnish with fresh parsley and serve hot.

Catfish and Grits is a dish that brings together the best of Southern cuisine with its crispy, savory catfish and creamy, indulgent grits. This hearty meal is perfect for a cozy winter dinner, offering comfort and warmth in every bite. The contrast of textures—from the crunchy fish to the smooth grits—makes this dish a satisfying and flavorful choice for January evenings.

Lemon Herb Baked Catfish

Lemon Herb Baked Catfish is a light yet flavorful dish, perfect for a January dinner when you want something healthy but satisfying. The catfish is baked with a blend of fresh herbs and lemon, creating a bright, citrusy flavor that enhances the natural taste of the fish.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 lemon (sliced and juiced)
• 2 garlic cloves (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh parsley (chopped)
• Salt and pepper to taste
• 1/4 cup white wine (optional)
• Fresh lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F. Lightly grease a baking dish with olive oil.
2. Place the catfish fillets in the prepared baking dish. Drizzle with olive oil and lemon juice, and sprinkle with minced garlic, fresh thyme, parsley, salt, and pepper.
3. Place lemon slices on top of each fillet for extra citrus flavor.
4. Pour the white wine (if using) into the baking dish for added moisture and flavor.
5. Bake for 15-20 minutes, or until the catfish is cooked through and flakes easily with a fork.
6. Serve with additional lemon wedges on the side for a burst of fresh flavor.

Lemon Herb Baked Catfish is a refreshing and light dish that makes for a perfect January dinner. The fragrant herbs and bright lemon bring out the natural sweetness of the catfish, making it a delightful choice when you want a meal that’s light, healthy, and full of flavor. It pairs beautifully with a side of steamed vegetables or a light salad.

Blackened Catfish Tacos

Blackened Catfish Tacos bring bold flavors with spicy, smoky blackened catfish wrapped in soft tortillas and topped with a creamy slaw and fresh salsa. This dish is vibrant, fresh, and offers a perfect balance of heat and freshness, making it an exciting dinner choice for January evenings.

Ingredients:

• 4 catfish fillets
• 2 tablespoons blackened seasoning
• 1 tablespoon olive oil
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste
• 1/2 cup fresh salsa (or diced tomatoes, onions, and cilantro)
• 1/4 cup fresh cilantro (chopped)

Instructions:

1. Rub the catfish fillets with blackened seasoning, coating them evenly.
2. Heat olive oil in a skillet over medium-high heat. Once hot, add the catfish fillets and cook for 3-4 minutes per side, or until the fillets are cooked through and blackened on the outside.
3. While the catfish is cooking, prepare the slaw by mixing shredded cabbage, mayonnaise, lime juice, honey, salt, and pepper in a bowl. Toss well until evenly combined.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a blackened catfish fillet in each tortilla, then top with the creamy slaw, fresh salsa, and chopped cilantro.
6. Serve the tacos with extra lime wedges on the side.

Blackened Catfish Tacos bring a fusion of flavors that are both zesty and comforting. The smoky, spicy catfish paired with the creamy slaw and fresh salsa makes for a deliciously satisfying meal. Whether you’re enjoying them on a weeknight or serving them for a fun dinner gathering, these tacos are sure to impress and provide a hearty, flavorful meal perfect for January.

Catfish Chowder

Catfish Chowder is a hearty and comforting dish that combines tender catfish with a creamy broth, potatoes, corn, and fresh herbs. This warming soup is perfect for the colder months, offering a satisfying, full-bodied flavor that’s filling enough for a complete meal on a chilly January evening.

Ingredients:

• 4 catfish fillets, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley (chopped for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking for 3-4 minutes until softened.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a simmer. Let it cook for 10-15 minutes, until the potatoes are tender.
4. Stir in the corn, heavy cream, thyme, paprika, salt, and pepper. Continue simmering for 5-7 minutes until the corn is heated through.
5. Gently add the catfish pieces to the soup and cook for another 5 minutes, until the fish is cooked through and flakes easily.
6. Taste and adjust seasoning as needed, then garnish with fresh parsley before serving.

Catfish Chowder is the ultimate comfort food for a cold January evening. The combination of tender catfish, creamy broth, and sweet corn creates a warming and satisfying dish that will keep you cozy through the winter. Whether enjoyed on its own or with a side of crusty bread, this chowder is a hearty and flavorful meal that’s perfect for family dinners or entertaining guests.

Catfish and Spinach Stuffed Crepes

Catfish and Spinach Stuffed Crepes offer a unique and elegant twist on classic comfort food. The light, delicate crepes are filled with a savory mixture of tender catfish, sautéed spinach, and a creamy sauce, making this dish a standout for any January dinner party or family gathering.

Ingredients:

• 4 catfish fillets, cooked and flaked
• 2 cups fresh spinach, sautéed and chopped
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup heavy cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 8 crepes (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. In a skillet, melt butter over medium heat. Add the flour and cook, whisking constantly, for about 2 minutes to form a roux.
2. Gradually pour in the heavy cream, whisking until smooth. Stir in the nutmeg, salt, and pepper. Let the sauce simmer for 3-4 minutes until it thickens slightly.
3. In a large bowl, combine the flaked catfish and sautéed spinach. Stir in a few spoonfuls of the cream sauce to bind everything together.
4. Place 2-3 tablespoons of the catfish mixture in the center of each crepe and roll them up.
5. Preheat the oven to 350°F. Arrange the stuffed crepes in a baking dish and pour the remaining cream sauce over the top. Sprinkle with Parmesan cheese.
6. Bake for 10-12 minutes, until the crepes are heated through and the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve warm.

Catfish and Spinach Stuffed Crepes are a sophisticated and flavorful dish that transforms catfish into a gourmet meal. The delicate crepes, paired with the creamy spinach and catfish filling, offer a savory and satisfying dinner that’s perfect for a special occasion or a cozy winter evening. This recipe is sure to impress guests and family alike, making it a standout choice for your January dinner table.

Catfish and Shrimp Etouffee

Catfish and Shrimp Etouffee is a rich, flavorful dish that combines tender catfish with succulent shrimp, all simmered in a spicy, roux-based sauce. Served over a bed of fluffy rice, this Cajun classic is the perfect dish to enjoy on a chilly January evening when you’re craving something hearty and comforting.

Ingredients:

• 2 catfish fillets, cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup vegetable oil
• 1/4 cup flour
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• Cooked rice (for serving)

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Whisk in the flour to make a roux, cooking it for 5-6 minutes until it becomes golden brown.
2. Add the chopped onion, bell pepper, and celery to the roux and sauté for about 5 minutes until softened. Stir in the garlic and cook for another 1-2 minutes.
3. Add the chicken broth, diced tomatoes, Cajun seasoning, paprika, cayenne pepper, salt, pepper, and Worcestershire sauce. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
4. Add the catfish chunks and shrimp to the sauce, simmering for an additional 5-7 minutes, or until the seafood is cooked through and tender.
5. Serve the etouffee over a bed of cooked rice and garnish with fresh parsley.

Catfish and Shrimp Etouffee is a perfect winter dish, offering bold, spicy flavors with a rich, creamy texture. The combination of catfish and shrimp creates a wonderful seafood medley that pairs beautifully with the smoky, spicy sauce. This dish is ideal for a cozy dinner and will leave you feeling warm and satisfied on even the coldest January nights.

Catfish with Roasted Tomato Salsa

Catfish with Roasted Tomato Salsa is a light yet flavorful dish that combines perfectly seared catfish fillets with a zesty, smoky salsa made from roasted tomatoes, onions, and cilantro. This meal is an excellent way to enjoy the natural flavors of catfish while adding a vibrant and fresh twist to your January dinner.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 medium tomatoes, quartered
• 1/2 onion, quartered
• 1 garlic clove, smashed
• 1 jalapeño (optional, for heat)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat the oven to 400°F. Place the quartered tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until softened and slightly charred.
2. Once the vegetables are roasted, transfer them to a blender or food processor along with the lime juice, cilantro, and jalapeño (if using). Blend until smooth, adding extra salt and pepper to taste.
3. Meanwhile, heat olive oil in a skillet over medium-high heat. Season the catfish fillets with salt and pepper, then sear the fillets for 3-4 minutes per side, until crispy and cooked through.
4. Serve the catfish fillets with the roasted tomato salsa on top, garnished with extra cilantro.

Catfish with Roasted Tomato Salsa is a wonderfully fresh and healthy option for a January dinner. The smokiness of the roasted salsa elevates the delicate flavor of the catfish, while the cilantro and lime add a burst of freshness. This dish is light yet satisfying, perfect for those looking to enjoy a flavorful meal without heavy sauces or ingredients.

Spicy Catfish and Avocado Salad

Spicy Catfish and Avocado Salad is a light yet filling dish that offers a perfect balance of heat, creaminess, and freshness. Tender, spicy catfish fillets are paired with creamy avocado, crisp vegetables, and a tangy dressing, making this a great option for a nutritious and flavorful January dinner.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 avocado, diced
• 1 small cucumber, sliced
• 1 small red onion, thinly sliced
• 2 cups mixed salad greens
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat a grill or skillet over medium heat. In a small bowl, combine the chili powder, cumin, cayenne pepper, salt, and pepper. Rub the catfish fillets with olive oil, then coat them with the spice mixture.
2. Grill or pan-sear the catfish fillets for 3-4 minutes per side, until cooked through and crispy on the outside.
3. While the fish is cooking, prepare the salad by combining the mixed greens, diced avocado, cucumber, red onion, and cilantro in a large bowl.
4. For the dressing, whisk together lime juice, olive oil, apple cider vinegar, salt, and pepper.
5. Once the catfish is cooked, let it rest for a few minutes before flaking it into bite-sized pieces.
6. Add the flaked catfish to the salad, drizzle with the dressing, and toss gently to combine.

Spicy Catfish and Avocado Salad is a healthy, fresh, and flavorful option for a light yet satisfying January dinner. The combination of the spicy catfish with the creamy avocado and crunchy vegetables makes for a vibrant and satisfying meal. It’s a great choice for anyone looking for a nutritious meal without sacrificing flavor.

Grilled Catfish with Lemon Herb Butter

Grilled Catfish with Lemon Herb Butter is a simple yet elegant dish perfect for a January evening. The catfish is grilled to perfection, creating a crispy exterior while keeping the flesh tender and flaky. Topped with a zesty lemon herb butter, this dish is both flavorful and light, making it an excellent option for a healthy and satisfying dinner.

Ingredients:

• 4 catfish fillets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the grill to medium-high heat. Brush the catfish fillets with olive oil and season with salt and pepper.
2. Grill the catfish for 3-4 minutes per side, or until the fish is cooked through and has nice grill marks. Be careful not to overcook the catfish, as it will become dry.
3. While the catfish is grilling, prepare the lemon herb butter by mixing the softened butter with lemon juice, lemon zest, parsley, thyme, and garlic powder in a small bowl.
4. Once the catfish is done, remove it from the grill and let it rest for a minute. Top each fillet with a generous amount of lemon herb butter.
5. Serve the grilled catfish with a side of roasted vegetables or a light salad.

Grilled Catfish with Lemon Herb Butter is a light yet flavorful dish that’s perfect for those who want a healthy, satisfying meal with minimal effort. The grilled catfish, enhanced by the citrusy, herby butter, brings out the fish’s natural flavors while adding a refreshing zest. This dish is great for any occasion, from a casual weeknight dinner to a special gathering.

Catfish and Cornbread Casserole

Catfish and Cornbread Casserole is a hearty, comforting dish that brings together the best of Southern flavors. The flaky catfish is baked into a rich cornbread base, creating a filling casserole that’s perfect for feeding a crowd or enjoying as a cozy meal on a cold January night.

Ingredients:

• 4 catfish fillets, cooked and flaked
• 1 box cornbread mix (or homemade cornbread batter)
• 1/2 cup sour cream
• 1/4 cup milk
• 1 egg
• 1/2 cup cheddar cheese, shredded
• 1/4 cup green onions, chopped
• 1/4 cup bell pepper, chopped
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F. Grease a baking dish and set aside.
2. In a large bowl, prepare the cornbread mix according to the package directions, substituting milk and egg, and adding sour cream for extra moisture.
3. Stir in the shredded cheddar cheese, green onions, bell pepper, salt, and pepper into the cornbread batter.
4. Gently fold in the flaked catfish.
5. Pour the mixture into the prepared baking dish and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
6. Let the casserole cool for a few minutes before serving.

Catfish and Cornbread Casserole is a wonderful comfort dish that combines the flavors of tender catfish and moist cornbread into one satisfying casserole. This meal is filling enough to be a main course and perfect for colder months when you’re craving something warm and cozy. It’s easy to prepare and will be loved by family and friends alike, making it a perfect January dinner choice.

Catfish Po’ Boy Sandwiches

Catfish Po’ Boy Sandwiches are a fun and flavorful way to enjoy catfish in a sandwich form. The crispy, fried catfish fillets are served on soft, toasted French bread, topped with a tangy remoulade sauce, fresh lettuce, tomatoes, and pickles. This dish is a perfect balance of crunch, spice, and freshness, making it a great meal for a casual January dinner.

Ingredients:

• 4 catfish fillets
• 1 cup cornmeal
• 1/2 cup flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying
• 4 French bread rolls or hoagie buns
• 1 cup lettuce, shredded
• 1 tomato, sliced
• 1/2 cup pickles, sliced
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce
• 1 teaspoon lemon juice

Instructions:

1. In a shallow bowl, mix the cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Dredge the catfish fillets in the cornmeal mixture, ensuring they are well-coated.
4. Fry the fillets for 3-4 minutes per side until golden brown and crispy. Remove from the skillet and drain on paper towels.
5. While the fish is frying, prepare the remoulade sauce by mixing mayonnaise, Dijon mustard, hot sauce, and lemon juice in a small bowl.
6. Toast the French bread rolls in the oven or on a grill until slightly crispy.
7. To assemble the sandwiches, spread a generous amount of remoulade sauce on both sides of the toasted rolls. Add a fried catfish fillet to each roll, then top with shredded lettuce, tomato slices, and pickles.
8. Serve immediately and enjoy with a side of crispy fries or coleslaw.

Catfish Po’ Boy Sandwiches offer a delightful combination of crispy, flavorful fish with the freshness of vegetables and the creamy zing of remoulade sauce. This sandwich is an excellent choice for a casual yet satisfying January dinner, bringing a taste of the South to your table. Whether you’re serving them for lunch or dinner, these po’ boys are sure to please everyone!

Note: More recipes are coming soon!