By: Franchesca Livraghi | @breakthrukitchen

This crispy, golden sazón catfish brings a Latin twist to a classic Southern recipe. This dish has everything you love about soul food: flavor, comfort, and that satisfying crunch, but with a little extra sazón in every bite.

Fried catfish has always been a go-to in Southern cooking. You’ll find it at fish fries, family gatherings, or just as a dinner staple. In this version, we season it from start to finish with Loisa’s Organic Sazón. The flour cornmeal breading gets super crispy, and the inside stays nice and flaky with a little extra sabor in every bite.

Soak the catfish in buttermilk 

Start by soaking the catfish fillets in buttermilk - believe me, it really makes a difference. It helps tone down any strong fishy flavor and keeps the inside super tender once it's fried. Plus, it’s a classic step in traditional soul food style catfish. Be sure to add a teaspoon of Loisa Organic Sazón to give the fish a head start on flavor. Even just an hour in the fridge helps the spices soak in, but if you’ve got more time letting it sit a little longer only makes it better.

Use Loisa Sazón to season every layer

We’re seasoning every step of the way, from the marinade to the breading. Instead of using paprika and Old Bay like in a regular soul food catfish recipe, we’re swapping them out for Loisa’s Organic Sazón (if you need a lot, we recommend these big bags). It brings that same warmth, depth of flavor, golden color, and a little extra sabor!

Fry it until crispy and golden

Once the fish is coated in the flour cornmeal breading, it goes straight into the pan for a shallow fry. Make sure your oil is hot before adding the fish so the crust gets nice and crisp without soaking up too much oil. Let it fry until it's super golden brown and don’t flip it too early or the breading might fall apart. Give it time to crisp up on one side before turning it over so you get that perfect crunch.

Or bake it in the oven until crunchy

If you’re not into frying or just want a lighter option, you can totally bake this sazón catfish instead. After marinating and breading the fillets, place them on a wire rack over a baking sheet and spray or drizzle the tops with oil. Bake at 425°F for about 20 to 25 minutes, flipping halfway through until the outside is golden and the fish flakes easily with a fork. You won’t get the exact same crunch as frying, but you’ll still get tons of flavor and a crispy coating that holds up.

Serve it soul food style

Basically go ahead and load up your plate with your favorite rich, comforting sides that feel like home. Some soul food classics are collard greens, mac and cheese, and cornbread. We went with rice and red beans, tostones, turnip greens, and a little recaito mayo for dipping. However you plate it, this sazón catfish fits right in with all the classics.