Cajun Fried Catfish

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CAJUN FRIED CATFISH


An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk.

Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish. 



Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.  
In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk.

Ingredients

  • 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: Tony Chacheries Seasoning
  • 1 teaspoon garlic powder or granulated garlic
  • 2 teaspoons ground black pepper


Instructions

  • Place fish fillet strips in a large bowl after rinsing under cold water.
  • Before frying, cover fish with buttermilk, mix with your hands, and refrigerate. Let soak for 30 minutes to an hour.
  • The flour, cornmeal, Cajun seasoning, garlic powder, and black pepper should all be combined in a large zip-top bag.
  • Over medium-high heat, heat oil in a large iron skillet.
  • Meanwhile drain off buttermilk from the fish. Make sure each piece is well coated with the cornmeal mixture by dropping 3 to 4 pieces into it.
  • The fish pieces should be fried for 3 to 4 minutes per side, or until golden brown.
    Drain on paper towels after removing from hot oil.
  • Served with tartar sauce.

    Big Easy Foods - Enjoy !

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