Louisiana Style Fried Catfish (Printable Version)
Experience the bold flavors of Louisiana with these crispy, golden catfish fillets, seasoned with authentic Cajun spices.
# What You Need:
→ Fish
01 - 4 catfish fillets (approximately 6 ounces each), skinless
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
→ Breading Mixture
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
# How to Make It:
01 - Gently pat the catfish fillets dry using paper towels to remove excess moisture. This promotes crispiness during frying.
02 - In a shallow dish, combine the buttermilk and hot sauce. Add the dried catfish fillets, ensuring each piece is thoroughly coated. Allow the fish to marinate for 10–15 minutes.
03 - In a separate shallow dish, thoroughly mix together the cornmeal, all-purpose flour, Cajun seasoning, salt, black pepper, and paprika until well combined.
04 - Pour 1 quart of vegetable oil into a deep skillet or fryer. Heat the oil to a precise temperature of 350°F (175°C).
05 - Carefully remove the marinated fillets from the buttermilk mixture, allowing any excess liquid to drip off. Dredge each fillet generously in the prepared cornmeal mixture, pressing lightly to ensure an even and complete coating.
06 - Working in small batches to avoid overcrowding, fry the coated fillets for 4–5 minutes per side, or until they achieve a rich golden-brown color and are thoroughly cooked through.
07 - Transfer the freshly fried catfish fillets to a wire rack or layers of paper towels to drain any residual oil, maintaining their crisp texture.
08 - Serve the crispy Louisiana-style fried catfish immediately while hot, optionally garnished with fresh lemon wedges and a side of tartar sauce.
# Expert Advice:
01 -
- It's a secret weapon for bringing restaurant-quality Southern comfort straight to your dining table.
- The crunch is absolutely divine, giving way to tender, flavorful fish every single time.
02 -
- Never overcrowd the pan; frying in batches is essential for maintaining oil temperature and achieving a truly crispy crust.
- A thermometer is your best friend here – consistent oil temperature prevents soggy fish or burnt breading.
03 -
- For an extra layer of flavor and crunch, try a double dredge: buttermilk, flour, buttermilk, then cornmeal mixture.
- Let the dredged fish sit for 5–10 minutes before frying; this helps the coating 'set' and stick better.