Louisiana Style Fried Catfish (Printable)
Golden catfish fillets seasoned with Cajun spices, fried to crispy perfection for a Southern classic.
# What You'll Need:
→ Fish
01 - 4 catfish fillets (approximately 6 ounces 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)
# How-to Steps:
01 - Pat the catfish fillets completely dry with paper towels. Season both sides thoroughly with salt, pepper, and Cajun seasoning, pressing gently to help the spices 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, flour, paprika, garlic powder, and onion powder. Mix well to distribute the spices evenly throughout the breading.
04 - Working one at a time, dip each seasoned fillet into the egg-buttermilk mixture, allowing excess liquid to drip off. Transfer to the cornmeal mixture and dredge generously, pressing lightly to ensure the coating adheres firmly to the fish.
05 - Pour at least 2 inches of vegetable oil into a heavy skillet or deep fryer. Heat to 350°F, monitoring the temperature with a thermometer for accuracy.
06 - Fry the fillets in batches to avoid overcrowding, cooking for 3 to 4 minutes per side until golden brown and cooked through. The internal temperature should reach 145°F.
07 - Transfer the cooked fillets to a wire rack or paper towels to drain excess oil. Let rest for 2 to 3 minutes before serving to maintain the crispy coating.
08 - Serve immediately while hot and crispy, accompanied by lemon wedges, tartar sauce, and your choice of Southern sides such as coleslaw or hush puppies.
# Expert Pointers:
01 -
- The cornmeal crust creates this incredible shatter-crisp that gives way to moist, tender fish inside
- It's surprisingly forgiving and comes together faster than you'd think for something that tastes this special
02 -
- I once tried to rush the oil temperature and ended up with soggy, greasy fish—now I always let the oil come back to temp between batches
- That wire rack makes more difference than you'd think; paper towels alone can trap steam and ruin your crunch
03 -
- If you're frying for a crowd, set your oven to 200°F and keep the finished fillets warm on a wire rack while you cook the rest
- The double-dip technique—back into the buttermilk, then into the cornmeal again—creates that legendary restaurant-style crunch