Texas Roadhouse Catfish Recipe with Ingredients & Instructions

Texas Roadhouse Catfish is a beloved menu item that showcases the restaurant’s commitment to Southern-inspired cuisine. This dish features hand-breaded, farm-raised catfish fillets, which are carefully seasoned with a proprietary blend of spices to enhance their natural flavor.

The catfish is then fried to a crispy golden brown, creating a delightful contrast between the crunchy exterior and the tender, flaky fish inside. Served with a side of creamy tartar sauce for dipping and a choice of two sides, such as seasoned rice, fresh vegetables, or mashed potatoes, the Texas Roadhouse Catfish offers a satisfying and flavorful meal. This dish captures the essence of traditional Southern cooking, making it a popular choice among diners seeking comfort food with a touch of authenticity.

Texas Roadhouse Catfish Recipe

The catfish at Texas Roadhouse is known for its crispy, flavorful coating and tender, flaky fish. While the exact recipe is proprietary, here is a detailed approximation to help you recreate a similar dish at home:

Texas Roadhouse Catfish Ingredients:

For the Catfish:

• 4 catfish fillets
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• one teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil (for frying)
• Lemon wedges (for serving)

For the Dipping Sauce (optional):

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon horseradish (adjust to taste)
• 1 teaspoon lemon juice
• 1/2 teaspoon paprika
• Salt and pepper to taste

Texas Roadhouse Catfish Instructions:

Step 1: Prepare the Catfish

1. Soak in Buttermilk: Place the catfish fillets in a shallow dish and pour the buttermilk over them. Let them soak for at least 30 minutes. This helps to tenderize the fish and reduce any muddy taste.

Step 2: Prepare the Coating

1. Mix Dry Ingredients: In a large bowl or shallow dish, combine the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Step 3: Coat the Catfish

1. Coat the Fillets: Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even, thorough coating.

Step 4: Fry the Catfish

1. Heat the Oil: In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C). The oil should be hot enough to sizzle when you drop a bit of the cornmeal mixture into it.
2. Fry the Fillets: Carefully place the coated catfish fillets into the hot oil. Fry for about 3-4 minutes on each side, or until the coating is golden brown and crispy, and the fish is cooked through. The internal temperature should reach 145°F (63°C).
3. Drain the Fillets: Remove the catfish fillets from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 5: Prepare the Dipping Sauce (Optional)

1. Mix Ingredients: In a small bowl, combine the mayonnaise, ketchup, horseradish, lemon juice, and paprika. Mix well until smooth. Season with salt and pepper to taste.

Step 6: Serve

1. Plate the Catfish: Serve the fried catfish fillets hot, with lemon wedges on the side for squeezing over the fish.
2. Add Dipping Sauce: If using, serve the dipping sauce alongside the catfish.

Tips:

• For a spicier kick, increase the amount of cayenne pepper in the cornmeal mixture or add a dash of hot sauce to the buttermilk soak.
• Ensure oil temperature: Use a thermometer to maintain the oil temperature. If the oil is too hot, the coating will burn before the fish is cooked through; if it’s too cool, the fish will absorb more oil and become greasy.
• Variations: You can also bake the coated catfish fillets in a preheated 400°F (200°C) oven on a greased baking sheet for about 15-20 minutes, flipping halfway through, for a healthier version.