Louisiana Style Fried Catfish (Print View)
Crispy catfish fillets coated in Cajun spices and cornmeal, fried until golden and flavorful.
# What You'll Need:
→ Fish
01 - 4 catfish fillets (approximately 6 oz each), skinless
→ Seasoning
02 - 1 teaspoon salt
03 - 1 teaspoon black pepper
04 - 1½ teaspoons Cajun seasoning
→ Breading
05 - 1 cup cornmeal (fine or medium grind)
06 - ½ cup all-purpose flour
07 - ½ teaspoon paprika
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
→ Wet Mix
10 - 2 large eggs
11 - ½ cup buttermilk
→ For Frying
12 - Vegetable oil for deep frying (approximately 3 cups)
# Method:
01 - Pat catfish fillets completely dry using paper towels. Generously season both sides with salt, black pepper, and Cajun seasoning, pressing gently to adhere.
02 - In a shallow bowl, whisk together eggs and buttermilk until fully combined and smooth.
03 - In a separate wide bowl, combine cornmeal, all-purpose flour, paprika, garlic powder, and onion powder. Mix thoroughly to distribute spices evenly.
04 - Working one fillet at a time, dip fish into egg-buttermilk mixture, allowing excess to drip off. Dredge generously in cornmeal breading, pressing lightly to ensure coating adheres completely.
05 - Pour vegetable oil into heavy skillet or deep fryer to depth of at least 2 inches. Heat to 350°F, monitoring with thermometer for accuracy.
06 - Fry fillets in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and cooked through. Maintain oil temperature throughout frying.
07 - Transfer fried catfish to wire rack or paper towels to drain excess oil. Serve immediately with lemon wedges and tartar sauce.
# Insider Tips:
01 -
- The cornmeal crust creates an irresistible crunch that holds up against any tartar sauce
- These fillets come together in under 30 minutes but taste like they took all day to perfect
02 -
- Overcrowding the pan drops oil temperature fast, leading to soggy instead of crispy fish
- A wire rack keeps fillets crunchier than paper towels, which trap steam and make things sad
03 -
- Pat fillets completely dry before seasoning or the coating slides right off in the oil
- Cornmeal alone makes a lighter crust, but adding flour helps it adhere better to the fish