Easy Louisiana Fried Catfish – Golden and Flavorful
Crispy, golden Louisiana fried catfish made with seasoned cornmeal, Cajun spices, and buttermilk for a flavorful Southern-style dinner that's easy to make at home.
Ingredients
- 4 catfish fillets
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 cup buttermilk
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper optional
- 4 cups vegetable or peanut oil for frying
- 1 lemon cut into wedges for serving
Instructions
- Prepare the Catfish: Pat the catfish fillets dry with paper towels. Removing excess moisture helps the coating stick better and creates a crispier crust.
- Make the Seasoned Coating: In a shallow dish, combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix until evenly combined.
- Soak the Catfish: Pour the buttermilk into a separate shallow bowl. Dip each catfish fillet into the buttermilk, making sure both sides are coated. Allow excess buttermilk to drip off.
- Coat the Fillets: Place each buttermilk-coated fillet into the seasoned cornmeal mixture. Gently press the coating onto both sides until completely covered.
- Heat the Oil: Heat the vegetable or peanut oil in a large skillet or Dutch oven to approximately 350°F. Use a kitchen thermometer for the most accurate temperature.
- Fry the Catfish: Carefully place the coated fillets into the hot oil without overcrowding the pan. Fry until golden brown and crispy, turning once during cooking. The fish should reach an internal temperature of 145°F.
- Drain the Catfish: Transfer the fried catfish to a wire rack set over a baking sheet or a paper towel-lined plate. Allow excess oil to drain.
- Serve: Serve the crispy catfish immediately with fresh lemon wedges, tartar sauce, coleslaw, hush puppies, fries, or your favorite Southern side dishes.