📝 About This Recipe
This quintessential Cajun classic features farm-raised catfish fillets enveloped in a shatteringly crisp, seasoned cornmeal crust. Infused with the smoky heat of cayenne and the aromatic depth of garlic and onion, each bite offers a perfect contrast between the flaky, tender fish and the golden, savory exterior. It is a soulful celebration of Louisiana's river heritage, designed to bring the vibrant spirit of the Bayou straight to your dinner table.
🥗 Ingredients
The Fish
- 2 pounds Catfish Fillets (fresh or thawed, cut into 3-inch strips)
- 1.5 cups Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 tablespoon Yellow Mustard (adds tang and helps the crust adhere)
Cajun Cornmeal Breading
- 1.5 cups Yellow Cornmeal (fine or medium grind)
- 1/2 cup All-Purpose Flour (helps with browning and texture)
- 1 tablespoon Smoked Paprika (for color and earthiness)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Dried Thyme (crushed between palms)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
Frying and Garnish
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 Lemon (cut into wedges)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the catfish fillets under cold water and pat them extremely dry with paper towels. Cutting the fish into uniform 3-inch strips (goujonettes) ensures even cooking.
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2
In a large shallow bowl or gallon-sized zip-top bag, whisk together the buttermilk, hot sauce, and yellow mustard until well combined.
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3
Submerge the fish pieces in the buttermilk mixture. Let them marinate at room temperature for 15-20 minutes while you prepare the breading. This tenderizes the fish and removes any 'muddy' river taste.
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4
In a separate wide, shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, thyme, salt, and black pepper.
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5
Fill a heavy-bottomed cast iron skillet or Dutch oven with about 2 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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6
Remove a piece of fish from the buttermilk, letting the excess drip off. Dredge it thoroughly in the cornmeal mixture, pressing firmly so the coating adheres to all sides.
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7
Place the breaded fish on a wire rack for 5 minutes before frying. This 'setting' period prevents the breading from falling off in the hot oil.
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8
Carefully lower 3 or 4 pieces of fish into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fish.
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9
Fry the fish for 3-4 minutes per side. Use metal tongs or a fish spatula to gently flip them once they are deep golden brown and the edges look crisp.
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10
The fish is done when it reaches an internal temperature of 145°F and the meat flakes easily with a fork.
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11
Transfer the fried fish to a clean wire rack set over a baking sheet to drain. Immediately sprinkle with a tiny pinch of extra salt while still hot.
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12
Allow the oil to return to 350°F before frying the next batch. Repeat until all fish is cooked.
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13
Serve immediately while piping hot, garnished with fresh parsley and lemon wedges for squeezing.
💡 Chef's Tips
Use a cast iron skillet if possible; its heat retention creates the most consistent crust. Always use a thermometer to track oil temperature; if the oil is too cool, the fish becomes oily; if too hot, the outside burns before the inside cooks. For an extra-thick crust, you can double-dredge the fish by dipping it back into the buttermilk and cornmeal a second time. If you find catfish too 'fishy,' soaking it in plain milk for 30 minutes before the buttermilk marinade can neutralize the flavor. Don't stack the fish after frying; keeping them in a single layer on a rack ensures they stay crispy rather than steaming each other soft.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based coleslaw to cut through the richness. Pair with classic hushpuppies and a side of smoky Cajun remoulade sauce for dipping. Accompany with a cold glass of sweetened iced tea or a crisp, light lager. Serve over a bed of seasoned dirty rice or alongside buttery corn on the cob. For a true Southern feast, add a side of slow-simmered collard greens with smoked turkey.