Louisiana Style Fried Catfish (Printable)
Enjoy crispy, golden catfish fillets, perfectly seasoned with authentic Cajun spices. A taste of Louisiana brought to your table.
# What You Need:
→ Fish
01 - 4 catfish fillets, approximately 6 ounces each, skinless
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
→ Breading
04 - 1 cup cornmeal, fine or medium grind
05 - 1/2 cup all-purpose flour
06 - 1 tablespoon Cajun seasoning
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon paprika
→ Frying
10 - 1 quart vegetable oil, for deep frying
# Directions:
01 - Gently pat the catfish fillets dry using paper towels to remove excess moisture.
02 - In a shallow dish, whisk together the buttermilk and hot sauce. Submerge the catfish fillets, ensuring they are fully coated. Allow to marinate for 10 to 15 minutes.
03 - Combine the cornmeal, all-purpose flour, Cajun seasoning, salt, black pepper, and paprika in a separate shallow dish. Whisk until thoroughly blended.
04 - Pour vegetable oil into a deep skillet or fryer and heat to 350°F (175°C). Use an instant-read thermometer to monitor the temperature.
05 - Carefully remove each fillet from the buttermilk, allowing any excess to drip away. Dredge the fillets in the cornmeal mixture, pressing lightly to ensure an even and complete coating.
06 - Working in batches, carefully lower the breaded fillets into the hot oil. Fry for 4 to 5 minutes per side, or until golden brown and flaky when tested with a fork.
07 - Transfer the fried catfish to a wire rack or a plate lined with paper towels to drain any excess oil.
08 - Serve the fried catfish immediately, accompanied by fresh lemon wedges and tartar sauce, if preferred.
# Expert Tips:
01 -
- This recipe will give you that irresistible crunch and perfectly tender fish that makes you feel like you're dining right on the bayou.
- It's surprisingly quick to pull together, meaning you can have a truly spectacular meal on the table even on a busy weeknight.
02 -
- Overcrowding the pan is the enemy of crispy fried fish; always work in batches to keep the oil temperature up.
- Don't skip the buttermilk marinade, even if it's just for a few minutes; it makes a huge difference in both tenderness and breading adhesion.
03 -
- An instant read thermometer is your best friend for maintaining consistent oil temperature, which is the secret to perfectly cooked, non greasy fried fish.
- If you're using thinner fillets, adjust frying time down slightly to prevent overcooking, as dry fish is a sad fish.