Cajun Fried Catfish

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!

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Course: Main Course

Cuisine: American

Keyword: Comfort Food, fish, fried food, seafood, Soul Food

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 488kcal

Author: Jennifer Locklin

Equipment

Ingredients

6 pounds catfish fillets
1 cup buttermilk
1/2 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 1/2 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.
In a large zip top bag, combine flour, cornmeal, cajun seasoning, garlic powder and black pepper.
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!

Nutrition