Cornmeal-Crusted Fried Catfish with Cajun Remoulade
Crispy cornmeal-crusted catfish fillets paired with a spicy Cajun remoulade make for a classic Southern-inspired seafood dinner that's flavorful and satisfying.
Ingredients
Check ingredients as you go.
- Catfish and Coating
- Frying
- Cajun Remoulade Sauce
- Garnish
Let’s make it
Catfish and Coating
Place catfish fillets in a shallow dish and pour buttermilk over them. Cover and refrigerate for 10 to 15 minutes to soak.
Catfish and Coating
In a shallow bowl, mix cornmeal, paprika, cayenne pepper, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In another bowl, combine flour with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Catfish and Coating
Remove catfish from buttermilk, letting excess drip off. Dredge fillets first in flour mixture, then dip again briefly in buttermilk, and finally coat thoroughly with the seasoned cornmeal mixture. Set aside on a plate.
Frying
Heat vegetable oil in a deep skillet or cast iron pan over medium-high heat to about 350°F (175°C). Carefully add catfish fillets in batches without crowding the pan. Fry each side for 3-4 minutes until golden brown and crisp. Internal fish temperature should reach at least 145°F (63°C). Transfer to a wire rack or paper towels to drain excess oil.
Cajun Remoulade Sauce
While fish is frying, whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, Dijon mustard, chopped green onion (if using), and remaining 1/2 teaspoon salt and black pepper in a small bowl to make the remoulade sauce.
Serving
Serve the fried catfish immediately hot, garnished with fresh parsley if desired, alongside the Cajun remoulade sauce for dipping.
Tips & notes
Soaking the catfish in buttermilk tenderizes the flesh and helps the coating adhere better. Fry in batches to keep oil temperature steady and ensure a crispy crust. Serve immediately for best texture. Adjust spice in remoulade to your heat preference.
Saving it for later
Store leftover fried catfish and remoulade sauce separately in airtight containers in the refrigerator. Consume within 3 days for best quality. Reheat the fish gently to retain crispness.
Reheating
To reheat, warm the fried catfish in an oven or toaster oven at 350°F (175°C) on a baking rack for 8-10 minutes until hot and crisp. Avoid microwaving to prevent sogginess. Serve remoulade sauce chilled or at room temperature.
