Rice Crusted Catfish

After competing in 6 Crossfit competitions over the past year – my gym bestie and I finally got ourselves a podium! We placed 2nd in the Scaled division of the 859 Summer Showdown this past weekend and I could not be more thrilled for both of us! We both PR’d in our designated lifts – with myself exceeding my previous max Clean and Jerk by 20 pounds. Twenty. Freakin. Pounds.

Hard work. Determination. And all out joy led to this. And I can’t wait to see where the next year of competing takes us.

This catfish is simple and quick to put together (if you don’t count the buttermilk marinade time). Throw it together with a tart tomato sauce and fresh sweet corn – and you’ve got dinner.


1 lb. Catfish, cut into 4 oz. pieces

1/2 cup basmati rice

1/2 cup cornmeal

1 cup buttermilk

Zest from 1 lemon

1 garlic clove, minced

1 tablespoon paprika

Salt, to taste

3 tablespoons coconut oil

In a spice grinder or coffee mill, grind the rice until it resembles coarse sand.

Combine with corn meal, paprika and salt. Set aside.

Combine buttermilk, lemon zest and garlic. Lay catfish filets in buttermilk and let soak for at least 1 hour, preferably overnight.

Remove catfish from buttermilk and tap any excess off. Dip each filet into the rice and corn meal mixture until coated on both sides, shaking off any excess.

Heat a large cast iron skillet under medium high heat and add coconut oil.

Add catfish to pan, two at a time, and wear each side for about 3-4 minutes or until golden brown and cooked through.

Transfer catfish to a paper towel lined plate and season with salt.

Repeat with remaining two filets.

Serve with vegetables of choice – a vibrant tomato sauce and fresh corn are perfect here.


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