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!

No ratings yet

Print Pin

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

Shop the exact tools and ingredients I use for this recipe

View My Amazon Kitchen

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

Get Recipe Ingredients

Instructions

Prep the Fish

Rinse catfish fillets under cold water and pat dry.
6 pounds catfish fillets
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.
1 cup buttermilk, ½ cup yellow mustard, 3 tablespoons Tabasco Sauce, 2 tablespoons fresh lemon juice, 1 tablespoon Slap Ya Mama Cajun seasoning

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.
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

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.

Video

Notes

- 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.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.