Golden, crispy cornmeal-fried catfish served over creamy slow-simmered Southern red beans with smoked sausage and fluffy white rice. This comforting Southern classic is packed with smoky, savory flavors and a crunchy fish fillet that’s perfect for weeknight dinners or Sunday family meals.

Why You’ll Love This Recipe

Crispy, perfectly seasoned catfish

Creamy homemade red beans

Smoky sausage and bacon flavor

Fluffy white rice

Authentic Southern comfort food

Budget-friendly and satisfying

Perfect for family dinners

Recipe Information

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours 25 minutes

Servings: 4

Ingredients:

Southern Red Beans

1 pound dried red kidney beans, soaked overnight

10 ounces smoked sausage, sliced

4 slices bacon, chopped

1 small onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 garlic cloves, minced

5 cups chicken broth

2 bay leaves

1 teaspoon smoked paprika

1 teaspoon Cajun seasoning

½ teaspoon dried thyme

Salt and black pepper to taste

White Rice

2 cups long-grain white rice

4 cups water

1 teaspoon salt

Southern Fried Catfish

4 catfish fillets

1 cup buttermilk

1 tablespoon hot sauce

1 cup yellow cornmeal

½ cup all-purpose flour

1 tablespoon Cajun seasoning

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

Vegetable oil for frying

Garnish

Thinly sliced green onions

Hot sauce (optional)

Lemon wedges

Instructions:

Step 1: Cook the Red Beans

Drain the soaked beans.

In a large Dutch oven, cook the bacon until crisp.

Add:

Smoked sausage

Onion

Bell pepper

Celery

Cook for 6–8 minutes.

Add garlic and cook for 1 minute.

Stir in:

Beans

Chicken broth

Bay leaves

Smoked paprika

Cajun seasoning

Thyme

Bring to a boil.

Reduce to low.

Cover and simmer for 1½–2 hours, stirring occasionally, until the beans are tender and creamy.

Season with salt and pepper.

Step 2: Cook the Rice

Rinse the rice until the water runs clear.

Bring water and salt to a boil.

Add rice.

Reduce heat to low, cover, and cook for 18 minutes.

Fluff with a fork.

Step 3: Prepare the Catfish

Mix buttermilk and hot sauce in a shallow bowl.

Soak the catfish fillets for 15–20 minutes.

In another bowl combine:

Cornmeal

Flour

Cajun seasoning

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Coat each fillet generously in the cornmeal mixture.

Step 4: Fry the Catfish

Heat vegetable oil to 350°F (175°C).

Fry the fillets for 4–5 minutes per side, until golden brown, crispy, and the fish flakes easily with a fork.

Drain on a wire rack.

Step 5: Assemble

Spoon the creamy red beans onto a serving platter.

Add a mound of fluffy white rice.

Place the crispy fried catfish over the beans.

Garnish with sliced green onions.

Serve immediately with hot sauce and lemon wedges if desired.

Tips

Soaking the beans overnight shortens the cooking time and creates a creamier texture.

Use yellow cornmeal for the classic Southern catfish crust.

Fry the fish just before serving to keep it extra crispy.

Stir the beans occasionally as they cook to naturally thicken the broth.

Storage

Refrigerator: Up to 4 days.

Freezer: Beans freeze well for up to 3 months. Catfish is best enjoyed fresh but can be frozen for up to 1 month.

Reheat the fish in the oven or air fryer to restore crispiness.

Serving Suggestions

Serve with:

Southern cornbread

Collard greens

Fried okra

Coleslaw

Sweet iced tea

Peach cobbler or banana pudding for dessert

Final Thoughts

This Homemade Southern Crispy Catfish with Red Beans & Rice is a true Southern comfort food favorite. Crispy cornmeal-coated catfish, smoky slow-cooked red beans, and fluffy white rice come together for a hearty, flavorful meal that’s perfect for family gatherings or any time you’re craving authentic homemade soul food.