Cajun fried catfish starts with a tangy buttermilk, yellow mustard, and Tabasco marinade, then gets a crisp coating of seasoned yellow cornmeal and flour. This recipe makes enough for 12, with golden strips that belong on a fish-fry platter beside Jalapeno Hush Puppies and a bowl of chunky tartar sauce.
The fish marinates in the refrigerator for 30 minutes to an hour. Let the extra marinade drip away before breading, and fry in batches so the coating turns golden instead of crowding the skillet. The full ingredient amounts are in the recipe card below.
Fish fries were part of growing up in my family. My grandpa was a hunter and fisherman, and Dad and I spent plenty of early mornings fishing at the lake or a friend's stock tank. Mom turned those catches into the kind of supper that brought everybody to the table. A big platter of fried catfish still feels like that to me.
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Ingredients You'll Need
- Catfish fillets: cut into strips for this big-batch fish fry.
- Buttermilk: the tangy base of the marinade.
- Yellow mustard: stirred into the marinade, not used as a separate sauce.
- Tabasco Sauce: adds peppery heat to the soak.
- Fresh lemon juice: brightens the marinade; the recipe calls for about one lemon.
- Slap Ya Mama Cajun seasoning: divided between the marinade and cornmeal mix.
- Vegetable oil or lard: the frying fat.
- All-purpose flour: mixed with the cornmeal for the coating.
- Yellow cornmeal: gives the crust its characteristic crunch.
- Garlic powder (or the granulated version): seasons the coating.
- Ground black pepper: mixed evenly through the dry breading.
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A Few Ingredient Notes
Yellow cornmeal and all-purpose flour are both part of this breading; keep the tested mixture rather than replacing it with a prepared fish-fry mix. The Cajun seasoning goes into two places: the buttermilk marinade and the cornmeal coating. There is no separate onion powder or cayenne addition in the tested coating.
If you're out of buttermilk, the recipe's substitute is 1 cup milk mixed with 1 tablespoon white vinegar or lemon juice, rested for 5 minutes. Tilapia or swai are the supplied fish alternatives; their thickness can differ, so the color of the breading alone won't tell you whether the center is done.
For the optional homemade Cajun seasoning, the supplied blend ingredients are paprika, garlic powder, onion powder, cayenne, oregano, and thyme. No proportions were supplied, so I'm not giving an invented seasoning formula here.
Tools That Make It Easier
- Measuring cups and spoons
- Cutting board
- Chef knife
- Large mixing bowl or container
- Whisk
- Lid or plastic wrap
- Large zip-top bag or shallow dish
- Heavy iron skillet or deep fryer
- Deep-fry thermometer
- Tongs or a slotted spoon/spider strainer
- Paper towels or brown paper bags
- Plate or platter for draining and serving
- Baking sheet
- Airtight container or freezer bag for storage
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Buy Now → How to Make Cajun Fried Catfish
Prepare the fish and marinade first, then bread and fry the strips in small batches. Have your draining plate ready before the first batch goes into the oil.
1. Prepare and marinate the fish
Rinse the fillets under cold water, pat dry, and slice into 2-inch-wide strips. Whisk the buttermilk, yellow mustard, Tabasco, lemon juice, and 1 tablespoon Cajun seasoning together; pour over the fish and coat every piece.
Cover and refrigerate for 30 minutes to 1 hour. The listed 45-minute prep uses the 30-minute soak; choosing the full hour adds another 30 minutes to your prep and total time.
2. Mix the coating and bread the strips
Combine the flour, yellow cornmeal, remaining Cajun seasoning, garlic powder, and black pepper in a large zip-top bag or shallow dish. Mix thoroughly so one piece doesn't get all the seasoning.
Drain the catfish from the marinade, letting the excess drip off. Add 3-4 pieces at a time to the cornmeal mixture and shake or toss until coated.
3. Heat the oil and fry in batches
Heat the oil or lard in a heavy iron skillet or suitable deep fryer to 375-400°F over medium-high heat, checking with a frying thermometer. Use a vessel that safely accommodates the tested oil quantity, and follow an electric fryer's minimum-fill and maximum-fill requirements rather than assuming every fryer takes the same amount.
Carefully lower the coated fish into the hot oil. Fry about 3-4 minutes per side, until golden brown and crispy, without overcrowding the pan; work in batches. The tested cook time is 20-30 minutes, with the number of batches depending on your equipment.
4. Drain and serve hot
Transfer the fried catfish to a plate lined with paper towels or brown paper bags to drain the excess oil. Serve hot with tartar sauce, lemon wedges, and your favorite Southern sides.
Tips for a Crust That Stays Crisp
- Let the marinade drip off. The fish should stay coated with marinade, but it doesn't need a puddle of liquid carried into the cornmeal.
- Mix the dry coating well. Distribute the Cajun seasoning, garlic, and pepper before adding the fish.
- Give each batch room. Crowding the skillet makes oil-temperature control harder and the pieces harder to turn.
- Drain before serving. Keep the draining plate ready so finished fish isn't waiting in the pan.
Keeping Leftovers Fresh
Store leftover catfish in an airtight container in the refrigerator for up to 3-4 days. For the crispest reheating method in the tested notes, put the fish in one layer on a baking sheet and bake at 350°F for 10-15 minutes, until sizzling and crisp again. The microwave is handy, but it won't bring back that crust.
Can You Freeze the Coated Fish?
The supplied make-ahead method is to freeze the uncooked, coated fish in one layer on a baking sheet, then transfer it to a zip-top bag. The tested directions say to fry from frozen and add 1-2 minutes to the cooking time. Keep the pieces separate, avoid loose surface ice, and follow the frying equipment's instructions.
What to Serve with Cajun Fried Catfish
Build a fish-fry plate with Jalapeno Hush Puppies, Classic Creamy Coleslaw, or Creamy Broccoli Salad with Crispy Bacon. The hush puppies are a natural partner, and either cold salad gives the plate a fresh contrast.
Jalapeno Hush Puppies
Classic Creamy Coleslaw
Creamy Broccoli Salad with Crispy Bacon
Tartar sauce is the serving sauce shown here. If you want a spicier dipping option, Cajun Remoulade Sauce is a separate recipe with mustard, horseradish, hot sauce, and herbs. For a larger Southern menu, add Cajun Red Beans and Rice.
Homemade Tartar Sauce
Homemade tartar sauce with plenty of chopped dill pickles, fresh dill, and a creamy mayonnaise base. This no-cook sauce takes 10 minutes and makes about 2 cups.
Cajun Remoulade Sauce
A quick homemade Cajun remoulade sauce made with mayonnaise, mustard, hot sauce, horseradish, capers, Cajun seasoning, and fresh herbs.
Homemade Cocktail Sauce
This five-ingredient homemade cocktail sauce is tangy, savory, and boldly flavored with horseradish. Mix it in 5 minutes, chill for 30, and serve it cold with shrimp, oysters, or crab claws.
Easy Lemon Dill Sauce
This creamy Lemon Dill Sauce recipe is a quick, delicious sauce made with sour cream, fresh dill, lemon juice, and garlic. Perfect for seafood, veggies, and more! Whip it up with simple ingredients today.
A Couple of Questions Before You Fry
Is this an air-fryer or oven-fried catfish recipe?
No. This tested recipe cooks the coated catfish in hot oil or lard. The oven directions are for reheating cooked leftovers, not for making the raw, breaded fish.
Does the tartar sauce go into the breading?
No. Tartar sauce is served alongside the cooked fish. Yellow mustard is the condiment that goes into the buttermilk marinade.
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More Recipes You Might Like
For more Southern and Cajun seafood cooking, try these recipes from my kitchen.
Easy Baja Style Fried Fish Tacos
Savor crispy fish tacos featuring flaky white fish, zesty beer batter, creamy Baja sauce, and crunchy marinated cabbage slaw, all wrapped in warm, soft tortillas.
Cajun Red Beans and Rice
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Crawfish Hand Pies
Recipe
PrintCajun Fried Catfish
This Cajun Fried Catfish features tender fillets soaked in seasoned buttermilk, coated in a crispy cornmeal crust, and fried golden for a flavorful Southern fish fry.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Main Course
- Cuisine: American, Cajun / Creole, Southern
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 Slap Ya Mama Cajun seasoning
- 4 cups vegetable oil or lard for frying
- Cornmeal Mix:
- 1 cup all-purpose flour
- 2 ½ cups yellow cornmeal
- 2 tablespoons Slap Ya Mama Cajun Seasoning
- 1 teaspoon garlic powder or granulated garlic
- 2 teaspoons ground black pepper
Instructions
Prep the Fish
- Rinse catfish fillets under cold water and pat dry.
- Slice the fillets into 2-inch wide strips and place them in a large bowl.
Make the Buttermilk Marinade
- In a large bowl or container, whisk together the buttermilk, yellow mustard, Tabasco sauce, lemon juice, and 1 tablespoon of Cajun seasoning until well combined.
Marinate the Catfish
- Pour the buttermilk marinade over the catfish strips.
- Use your hands to ensure all pieces are coated evenly.
- Cover and refrigerate for 30 minutes to 1 hour to let the flavors soak in.
Prepare the Cornmeal Coating
- In a large zip-top bag or shallow dish, combine flour, cornmeal, Cajun seasoning, garlic powder, and black pepper. Mix well to distribute the seasonings evenly.
Heat the Oil
- Pour enough oil or lard for deep frying into a deep fryer or heavy iron skillet.
- Heat to 375-400°F over medium-high heat. Use a thermometer for best results.
Coat the Catfish
- Drain the fish pieces from the marinade, letting the excess drip off.
- Place 3-4 pieces at a time into the cornmeal mixture. Seal the bag and shake or toss until well coated.
Fry Until Golden
- Carefully lower the coated fish into the hot oil.
- Fry for about 3 to 4 minutes per side or until golden brown and crispy.
- Do not overcrowd the pan-work in batches for best results.
Drain and Serve
- Transfer fried catfish to a plate lined with paper towels or brown paper bags to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, or your favorite Southern sides.
Notes
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Substitutions:
- Substitute buttermilk with 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice (let sit for 5 minutes).
- If Cajun seasoning is unavailable, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme.
- Swap catfish with tilapia or swai for a similar texture and taste.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating Instructions:
- Preheat oven to 350°F.
- Place catfish on a baking sheet in a single layer.
- Bake for 10-15 minutes until sizzling and crispy again-no microwave if you want to keep that crunch!
Freezing:
- For best results, freeze uncooked, coated fish on a baking sheet in a single layer, then transfer to a zip-top bag.
- Fry directly from frozen, adding 1-2 minutes to the cook time.
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Nutrition
- Calories: 488
- Sugar: 2
- Sodium: 386
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 5
- Protein: 52
- Cholesterol: 160
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