Deep Fried Southern Catfish with Cajun Spices
A crispy, flavorful Southern-style fried catfish seasoned with bold Cajun spices, perfect for a satisfying lunch. Catfish fillets are dredged in a seasoned cornmeal mixture and fried to golden perfection for a crunchy exterior and tender, flaky interior.
Ingredients
Check ingredients as you go.
- Marinade
- Coating
- Frying
- Serving
Let’s make it
Marinade
Rinse catfish fillets and pat dry. Place in a bowl and pour buttermilk over the fillets. Add lemon juice if using. Cover and refrigerate for 10 minutes to marinate.
Coating
In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, black pepper, cayenne pepper, garlic powder, and onion powder. Mix well to create the seasoned coating.
Frying
Heat vegetable oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy or test with a small bit of coating: it should sizzle immediately.
Coating
Remove catfish fillets from buttermilk, allowing excess to drip off. Dredge each fillet evenly in the seasoned cornmeal mixture, pressing to adhere a good coating on all sides.
Frying
Carefully place coated catfish fillets in the hot oil. Fry for about 3-4 minutes per side, or until the coating is golden brown and the fish is cooked through and flakes easily with a fork. Maintain oil temperature by adjusting heat as needed.
Frying
Using a slotted spoon or tongs, transfer fried catfish to a wire rack or paper towel-lined plate to drain excess oil. Let rest for a minute before serving.
Serving
Serve the crispy Cajun fried catfish hot with fresh lemon wedges on the side. Enjoy with your favorite sides for a classic Southern lunch.
Tips & notes
For extra crispiness, double-dip the catfish by dipping in buttermilk and dredging in the seasoned mixture twice. Use fresh oil and maintain proper frying temperature to avoid greasy fish. Adjust Cajun seasoning to desired heat level.
Saving it for later
Store leftover fried catfish in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best quality. Do not freeze fried catfish as texture will degrade.
Reheating
Reheat leftover fried catfish in a preheated oven at 375°F (190°C) on a wire rack for 10-12 minutes until crisp and heated through. Avoid microwave reheating to maintain crispiness.
