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Cajun Fried Catfish

Servings: 10 to 12 servings
Author: Jennifer Locklin


  • 6 pounds catfish fillets
  • 1 cup buttermilk
  • 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


  • Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
  • Cover fish with buttermilk 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.
  • Meanwhile drain off buttermilk 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.