Catfish Saint James Recipe

Catfish Saint James is a classic Southern American dish that features crispy fried catfish fillets topped with a rich and tangy tomato-based sauce. This recipe is a crowd-pleaser and perfect for a weekend family dinner or a gathering with friends. Serve the Catfish Saint James with your favorite side dishes like coleslaw and cornbread to complete the meal.

Ingredients

• 4 catfish fillets
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Directions

1. In a shallow dish, mix together the flour, salt, black pepper, and paprika.
2. Dredge the catfish fillets in the flour mixture, shaking off any excess.
3. In a large skillet, heat vegetable oil over medium heat.
4. Fry the catfish fillets in batches until golden brown and crispy, about 3-4 minutes per side.
5. Remove the fried catfish fillets from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In the same skillet, melt the butter over medium heat.
7. Add the diced onion and minced garlic to the skillet and sauté until the onion turns translucent, about 2-3 minutes.
8. Stir in the diced tomatoes, tomato paste, Worcestershire sauce, brown sugar, apple cider vinegar, dried thyme, and cayenne pepper.
9. Season with salt and black pepper to taste and bring the sauce to a simmer.
10. Reduce the heat to low and let the sauce cook for about 10 minutes, stirring occasionally.
11. Return the fried catfish fillets to the skillet, spooning the sauce over them.
12. Cover the skillet and let everything simmer together for an additional 5-10 minutes to allow the flavors to meld.
13. Serve the Catfish Saint James hot, garnished with chopped fresh parsley.

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