Louisiana Style Fried Catfish (Printable Version)
Crispy catfish fillets with classic Cajun spices, fried golden and served hot for a southern-inspired meal.
# What You’ll Need:
→ Fish
01 - 4 catfish fillets (about 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 (about 3 cups)
# Directions:
01 - Pat the catfish fillets dry with paper towels. Season both sides with salt, pepper, and Cajun seasoning.
02 - In a shallow bowl, whisk together eggs and buttermilk until combined.
03 - In another bowl, mix cornmeal, flour, paprika, garlic powder, and onion powder.
04 - Dip each fillet first into the egg-buttermilk mixture, letting any excess drip off, then dredge generously in the cornmeal mixture. Press lightly so the coating adheres.
05 - Heat at least 2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C).
06 - Fry fillets in batches, 3–4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
07 - Drain on a wire rack or paper towels. Serve hot with lemon wedges, tartar sauce, and your favorite sides.
# Top Tips:
01 -
- The cornmeal crust creates an irresistible crunch that holds up against the tender fish inside
- These fillets come together faster than you can set the table for a Friday night feast
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy
- Letting the coated fish sit for about 5 minutes before frying helps the crust adhere better
03 -
- Let your coated fish rest on a wire rack for at least 5 minutes before frying
- Season the fish right before dipping, not ahead of time, to prevent moisture