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Classic Cajun Fried Catfish, soaked in buttermilk and crusted in spicy seasoned cornmeal, is more than just a dish—it's a deep South tradition wrapped in a whole lot of flavor!
Fried catfish wasn't just a meal in our family; it was a cherished tradition, a ritual that brought us all together, seasoned with laughter, and spiced with memories. My grandpa, a keen hunter and fisherman, always made sure that most visits to my grandparents' home included at least one grand fish fry. Those gatherings were more than just eating; they were reunions of hearts and souls around the crackling comfort of the fryer.
From an early age, I was my dad's little fishing buddy, always ready before the sun kissed the horizon. Many a Saturday morning, as the first light crept through the curtains (or sometimes before), I would be there, nudging my dad awake, fishing gear already in hand, my eyes bright with anticipation. Pleading for one of our legendary fishing trips was part of our routine, and more often than not, he'd give in, and together we'd head to the lake or a friend's stock tank.
Our fishing trips were sacred times when the world seemed to pause—just me, Dad, and the gentle lapping of the lake against the banks. Coming home with a stringer full of fish felt like bringing home treasure. But the real magic unfolded in the kitchen, where those fresh catches transformed into a feast. My mom, with her seasoned hands and knowing smile, would take over.
The kitchen buzzed with activity as the fish were cleaned and seasoned. The air filled with the mouthwatering aroma of cooking fish. Sizzling in hot oil, what was once our morning's catch turned golden brown and crispy, its humble appearance cloaking the rich, savory flavors that awaited. It was simple food by any standard, crafted not from fancy ingredients but from tradition and the loving hands of my family.
To us, these meals were a masterpiece, a testimony to the joy of simplicity and the bonds of family. Each fish fry was a chapter in our story, filled with the kind of laughter and camaraderie that could only come from sharing something so deeply ingrained in our way of life. As we gathered around the table, plates piled high with golden fried catfish, the warmth of those moments filled us, reminding us that the best parts of life are often the simplest ones.
This ritual, this simple act of frying catfish, was a thread woven through the fabric of my childhood, linking generations. It was a lesson in the beauty of the ordinary, a celebration of roots that ran as deep as the lakes we fished. Every bite was a memory, every crunch a reminder of where I came from and the love that molded me.
This meal isn't just about feeding the stomach; it's about nourishing the soul, reminding us of the enduring power of great food and great company.
Now, let’s transform those cherished memories into flavors you can taste right in your kitchen.
Ingredients for Success
- Start your culinary adventure by picking up the freshest catfish fillets from your local grocery store. Their firm texture is just perfect for frying.
- Gather your arsenal of spices: piquant Cajun seasoning, aromatic garlic powder, subtly sweet onion powder, and a dash of fiery cayenne pepper, all ready to layer your fish with robust flavors.
- Marinade: buttermilk, yellow mustard, louisiana hot sauce (like Tabasco), freshly squeezed lemon juice
Equipment Used
- Cutting Board and Knife: For cutting the fish fillets.
- Large Bowl or Tupperware Container: To combine the marinade ingredients.
- Whisk: For mixing the marinade ingredients.
- Plastic Wrap or Lid: To cover the bowl or container while the fish is marinating in the refrigerator.
- Large Zip Top Bag: To mix the flour, cornmeal, Cajun seasoning, garlic powder, and black pepper for the fish coating.
- Large Iron Skillet or Deep Fryer: For frying the fish. If using a skillet, you may also need a thermometer to monitor the oil temperature.
- Slotted Spoon or Spider Strainer: To safely remove the fish from the hot oil after frying.
- Paper Towels or Brown Paper Bags: For draining the excess oil from the fried fish.
- Fryer Tongs or Forks: These can help in handling and turning the fish pieces during frying if needed.
Chef Secrets
- Marinating in Buttermilk and Mustard: Dive right into the old kitchen trick of soaking your fish in buttermilk; its tangy punch tenderizes the protein to perfection. A splash of fresh lemon juice brightens all the flavors even more. Adding a scoop of mustard not only sparks up the flavor but also keeps that coating snug and even as it fries up.
- Seasoning Layers: Shake on that Cajun seasoning both before and after the fish takes its milk bath. This double-hit doesn't just season your meal; it embeds each bite with a bold, uniform zing that brings depth and complexity to your plate.
- Using a Combination of Flour and Cornmeal: This savvy mix brings the best of both worlds—cornmeal for that irresistible crunch and flour for a flawless stick. It's the secret to a crust that's perfectly crisp on the outside yet keeps the fish tender and juicy inside.
- Pre-heating the Oil to the Right Temperature: Fire up that oil to a steady 400 degrees Fahrenheit. This sweet spot ensures the fish cooks up nice and fast, getting golden and crunchy without soaking up grease. Pop a thermometer in there to keep it all running smooth and even.
- Draining Excess Marinade and Coating Well: Give those fillets a good drip-dry before tossing them in your cornmeal mix. A thorough coat guarantees an even, crispy shell that's sure to turn heads at the dinner table.
- Frying in Batches and Not Overcrowding the Pan: Fry in small groups to keep that oil temperature from plummeting. It's all about giving your fish the space to fry up evenly—no sogginess, just perfect crunch every time.
- Draining on Paper Towels: Once they're golden and crispy, let those fillets rest on paper towels or brown paper bags to kiss the excess oil goodbye. This simple step keeps everything light and crispy, just the way fried food should be.
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How to Make The Best Spicy Cajun Fried Catfish
Marinating Magic
Whisk together buttermilk, yellow mustard, and a bold dash of hot sauce in a large bowl. This isn’t just any bath—it’s a flavorful soak that tenderizes the fish, with the buttermilk’s creaminess enveloping each fillet like a warm hug. The mustard adds a tangy punch, cutting through the richness, while a splash of lemon juice brightens the entire affair. Submerge those catfish fillets in this lively marinade, letting them absorb the bold, tangy flavors, erasing any trace of earthiness.
Crafting the Perfect Coating
In a separate realm of flavor, rally the cornmeal, Cajun seasoning, garlic and onion powders, and a light sprinkle of cayenne pepper into a bowl (you can add more to your taste). Stir them up, and watch as they mingle like old friends at a reunion, kicking up a scent that promises a fiery romance of flavors. This mix is eager to cling to your marinated fillets, transforming them into a crunchy spectacle that’s all about texture and taste.
Why Mustard?
Oh, mustard—the unsung hero of our culinary saga! It’s not just another condiment; it’s a flavor enhancer, a binding agent, a tenderizer, a moisture retainer, a color enhancer, and an emulsifier all rolled into one. Mustard brings a zesty kick to the table, making sure that cornmeal coating clings like family, tenderizes the fish just enough to keep things interesting, and locks in all that juicy goodness. It gives our catfish that golden glow and a wonderful crunch that'll have everyone asking for seconds.
By embracing the might of mustard and the soul of Southern cooking, we’re not just making a dish; we’re reviving a cherished tradition, bite by crunchy bite. So fire up your skillet, and let’s turn those fond memories into a meal that’s as rich in flavor as it is in family history.
Serve with Style
While the catfish fries, whip up some sides that compliment the spice and warmth of the dish. If you'd like, in a small bowl, prepare a remoulade sauce with mayonnaise, mustard, hot pepper sauce, garlic powder, red pepper, and a touch of lemon juice. This cool and creamy sauce pairs beautifully with the spicy catfish and can also elevate simple sides like french fries or hush puppies.
Speaking of hush puppies, try my Jalapeno Hushpuppies! Imagine golden nuggets of fried cornbread, but with a delightful twist! In this recipe, I've tossed together fresh diced jalapeños, creamy corn, grated onion, a touch of sugar, and hearty cornmeal to create a sweet and savory dance of flavors. So crispy on the outside, so wonderfully soft on the inside, they're sure to steal the show at any gathering!.
Serving Suggestions
And to enhance it all? Forget plain old cole slaw—I like to pair my Cajun Fried Catfish with Broccoli Salad, Jalapeño Hushpuppies, and Homemade Tartar Sauce. And don’t forget a tall glass of sweet tea to wash it all down.
Storing & Reheating Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- The best way to reheat is to lay the leftover fried fish in a single layer on a baking sheet and bake in a preheated oven at 350 degrees for about 10 to 15 minutes. It should be sizzling and crispy again!
More Great Cajun Recipes
- Cajun Shrimp and Sausage Gumbo
- Cajun Red Beans and Rice
- Deep Fried Scorpion Tails
- Crawfish Hand Pies
- Creamy Crawfish Pasta
- Seafood Gumbo
- Grillades and Grits
- Creamy Crawfish Etouffee
I can't wait to hear how this Spicy Cajun Fried Catfish turns out for you! Drop me a note in the comments—I just love getting a taste of your kitchen adventures!
Cajun Fried Catfish
Equipment
Ingredients
- 6 pounds catfish fillets
- 1 cup buttermilk
- ½ cup yellow mustard
- 3 tablespoons Tabasco Sauce
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Cajun seasoning
- 4 cups vegetable oil or lard for frying
- Cornmeal Mix:
- 1 cup all-purpose flour
- 2 ½ cups yellow cornmeal
- 2 tablespoons Cajun Seasoning used: Slap Ya Mama Cajun Seasoning
- 1 teaspoon garlic powder or granulated garlic
- 2 teaspoons ground black pepper
Instructions
- Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
- In a large bowl or tupperware container, combine buttermilk, yellow mustard, Tabasco Sauce, lemon juice, and 2 tablespoons cajun seasoning. Whisk together well.
- Cover fish with buttermilk mixture and mix with hands; cover and refrigerate: let soak for 30 minutes to an hour before frying.
- Heat oil in a large iron skillet over medium-high heat to about 400 degrees or in a deep fryer.
- Meanwhile drain off any excess buttermilk mixture from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
- Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
- Remove from hot oil and drain on paper towels or brown paper bags.
- Serve hot with tarter sauce.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- The best way to reheat is to lay the leftover fried fish in a single layer on a baking sheet and bake in a preheated oven at 350 degrees F. for about 10 to 15 minutes. It should be sizzling and crispy again!
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