Louisiana style fried catfish (Printable)
Golden catfish fillets seasoned with Cajun spices and fried until crispy and flavorful.
# What You 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)
# Directions:
01 - Pat the catfish fillets completely dry using paper towels. Season both sides of each fillet evenly with salt, black pepper, and Cajun seasoning, pressing gently to adhere.
02 - In a shallow bowl, whisk together the eggs and buttermilk until fully combined and smooth.
03 - In a separate wide bowl, combine the cornmeal, all-purpose flour, paprika, garlic powder, and onion powder. Mix thoroughly to distribute spices evenly.
04 - Dip each seasoned fillet into the egg-buttermilk mixture, allowing excess to drip off. Transfer immediately to the cornmeal mixture and dredge generously, pressing lightly to ensure the coating adheres firmly to all surfaces.
05 - Pour vegetable oil into a heavy skillet or deep fryer to a depth of at least 2 inches. Heat to 350°F, monitoring with a thermometer to maintain consistent temperature.
06 - Cook fillets in batches without overcrowding the pan. Fry for 3–4 minutes per side until golden brown and completely cooked through. The internal temperature should reach 145°F.
07 - Transfer finished fillets to a wire rack or paper towels to drain excess oil. Let rest for 2–3 minutes before serving.
08 - Plate the fried catfish while hot, accompanied by lemon wedges, tartar sauce, and traditional Southern sides such as coleslaw, hush puppies, or French fries.
# Expert Suggestions:
01 -
- The cornmeal crust creates that authentic Southern crunch that is impossible to achieve with flour alone
- Everything comes together in thirty minutes which means weeknight fried fish is actually possible
- The Cajun seasoning build means every bite delivers that slow burn I crave
02 -
- I once skipped the wire rack step and watched the steam make my perfectly crispy coating soggy within minutes
- Letting the oil come back to temperature between batches prevents that greasy heavy result that ruins good fish
03 -
- Double dipping the fillets creates that extra thick crust that holds up beautifully
- Let the fish sit on a rack for at least five minutes after frying so the coating sets properly