Semonia Crusted Catfish Steaks

Growing up in Chicago, we always had catfish steaks. These days, they’re hard to find. I found a place in Atlanta that sells the whole fish and cuts it into steaks for you. I immediately knew what time it was.

Here’s a recipe that will make you fall in love too.

(*FYI: Semolina made from durum wheat and is yellow in color. It can be found in many major grocery stores)

Ingredients:

-1 4-5 pound catfish, cut into medium steaks and cleaned

-Salt and pepper to taste

-1/2 teaspoon of granulated garlic powder

-1/2 teaspoon of smoked paprika

-1/3 teaspoon of ground fennel

-Semolina flour

-About a third cup of half and half

-Oil, for frying (I typically use Canola)

Directions:

1.. Preheat the oil to about 360 degrees.

2. Meanwhile, season the fish with salt, pepper, garlic powder, paprika, and ground fennel.

3. Once seasoned, pour in the half and half and mixed well to ensure the fish is well seasoned. Then, dredge in semolina flour and fry until golden brown.

4. Remove from the oil and drain on paper towels. Sprinkle a bit of Kosher salt over the fish while it’s still warm for an extra added flavor boost.

For more breakfast, lunch, dinner and dessert recipes from Darius, click here.

Growing up in Chicago, we always had catfish steaks. These days, they’re hard to find. I found a place in Atlanta that sells the whole fish and cuts it into steaks for you. I immediately knew what time it was.

Here’s a recipe that will make you fall in love too.

(*FYI: Semolina made from durum wheat and is yellow in color. It can be found in many major grocery stores)

Ingredients:

-1 4-5 pound catfish, cut into medium steaks and cleaned

-Salt and pepper to taste

-1/2 teaspoon of granulated garlic powder

-1/2 teaspoon of smoked paprika

-1/3 teaspoon of ground fennel

-Semolina flour

-About a third cup of half and half

-Oil, for frying (I typically use Canola)

Directions:

1.. Preheat the oil to about 360 degrees.

2. Meanwhile, season the fish with salt, pepper, garlic powder, paprika, and ground fennel.

3. Once seasoned, pour in the half and half and mixed well to ensure the fish is well seasoned. Then, dredge in semolina flour and fry until golden brown.

4. Remove from the oil and drain on paper towels. Sprinkle a bit of Kosher salt over the fish while it’s still warm for an extra added flavor boost.

For more breakfast, lunch, dinner and dessert recipes from Darius, click here.