Cajun Fried Catfish
Crispy, seasoned catfish fillets fried golden in minutes. A classic Cajun dish with a fiery coating and tender, flaky flesh inside—ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 28g
Ingredients
- ¾ pound catfish fillets
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 2 cups vegetable oil, for frying
Instructions
- 1
Pat the catfish fillets completely dry using paper towels, pressing gently on both sides. Dry fish will fry crispier because water turns to steam and prevents the coating from crisping up.
- 2
Pour the cornmeal, flour, salt, and cayenne pepper into a shallow bowl and stir with a fork until completely combined and no streaks of unmixed flour remain, about 30 seconds.
- 3
Pour the vegetable oil into a 12-inch cast iron skillet or large heavy-bottomed frying pan to a depth of about 1.5 inches.
- 4
Set the heat to medium-high and warm the oil for 3–4 minutes, until it shimmers and slides quickly when you tilt the pan; a tiny pinch of flour should sizzle immediately when dropped in.
- 5
Coat one catfish fillet on both sides by pressing it into the cornmeal mixture, patting gently so the coating adheres, then lift it out and shake off any excess back into the bowl.
- 6
Carefully lay the coated fillet into the hot oil away from you to avoid splashing, then repeat with the second fillet. Both fillets should fit in the pan without touching.
- 7
Fry for 3–4 minutes without moving the fillets, until the underside turns golden brown and the coating sounds crispy when you gently touch it with a wooden spoon.
- 8
Using a slotted metal spatula, slide under each fillet from the side and flip it over in one smooth motion, then fry the second side for 2–3 minutes until equally golden and the thickest part flakes easily when pressed with the spatula.
- 9
Lift each fillet onto a paper towel-lined plate using the slotted spatula, letting excess oil drain for 1–2 minutes before serving.
Tools you’ll need
- 12-inch cast iron skillet or large heavy-bottomed frying pan
- shallow bowl
- fork
- paper towels
- slotted metal spatula
- wooden spoon
- meat thermometer (optional, for safety)
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