Cajun Fried Catfish
Soaking the fillets in buttermilk seasons the fish and tenderizes it while helping the cornmeal crust cling tightly, and frying in oil that's hot enough (350°F) sets that crust fast so the catfish stays flaky and moist instead of soaking up grease.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
Ingredients
- 4 fillets (about 6 oz each) catfish fillets
- 1 cup buttermilk
- 1 tablespoon hot sauce, plus more for serving
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 cups vegetable oil, for frying
- 1 lemon lemon, cut into wedges
Nutrition per serving
- Calories
- 1846
- Protein
- 31g
- Carbs
- 42g
- Fat
- 175g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the catfish fillets dry, then place them in a shallow dish. Pour the buttermilk and 1 tablespoon of hot sauce over the top, turning to coat. Cover and refrigerate for at least 15 minutes, or up to 1 hour.
- 2In a wide, shallow bowl, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, cayenne, and salt.
- 3Pour the vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high heat to 350°F (175°C).
- 4Lift each fillet from the buttermilk, letting the excess drip off, then press it into the cornmeal mixture, coating both sides evenly and packing the coating on firmly.
- 5Carefully lower two fillets into the hot oil at a time, don't crowd the pan. Fry for 3 to 4 minutes per side, until the crust is deep golden brown and the fish flakes easily with a fork.
- 6Transfer the fried catfish to a wire rack set over a baking sheet (not paper towels, which trap steam and soften the crust). Let the oil return to 350°F between batches and repeat with the remaining fillets.
- 7Serve immediately with lemon wedges and extra hot sauce on the side.
Tips & variations
- For extra crunch, swap half the cornmeal for fine cornmeal and half for a coarser cornmeal grind, the texture contrast holds up better than one grind alone.
- Thin fillets (under 1/2 inch) cook faster, closer to 2 to 3 minutes per side, so check the thinnest one first to avoid overcooking.
- A digital thermometer clipped to the pan keeps the oil temperature honest; it drops fast once fish goes in, and letting it dip below 325°F is what makes a crust turn greasy.
- For a milder version, cut the cayenne in half and use a mild Cajun blend.
Storage & reheating
Leftover fried catfish keeps in an airtight container in the refrigerator for up to 2 days, though the crust softens with storage. Reheat in a 400°F oven on a wire rack for 8 to 10 minutes to recrisp the coating; microwaving will make it soggy.
Tips from the Tulo kitchen
- Letting the coated fillets rest on a rack for 5 minutes before frying helps the cornmeal crust set and stick better, rather than sliding off in the oil.
- A splatter screen over the skillet cuts down on mess without lowering the oil temperature the way a lid would.
FAQ
What's the best oil for frying catfish?
A neutral oil with a high smoke point works best, peanut oil, canola oil, or vegetable oil all hold up well at 350°F without breaking down or adding flavor.
Can I bake this instead of frying?
The cornmeal crust won't get as thick or crisp in the oven, but a close approximation is to spray coated fillets with oil and bake at 425°F on a wire rack for 15 to 18 minutes, flipping once.
Why does the coating fall off in the oil?
This usually means the fillets weren't dried and coated firmly enough, or the oil wasn't hot enough when they went in. Press the cornmeal mixture on with your palm and make sure the oil reads 350°F before adding fish.
What sides go well with Cajun fried catfish?
Classic pairings include hush puppies, coleslaw, dirty rice, or a simple cornbread, all of which balance the fried, spicy fish.
