Entree: United States – Cajun and Creole Louisiana – Fried Catfish

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 4 catfish fillets, approx. 6–8 oz (170–225 g) each (total approx. 1.5–2 lb / 680–900 g)
- 1 cup (240 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 2 cups (300 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (15 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tsp (4 g) garlic powder
- 1 tsp (4 g) onion powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 6 cups (1.5 L) vegetable oil, peanut oil, or lard for frying
- Lemon wedges for serving

Tartar sauce
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 ml) dill pickle relish
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 g) chopped fresh parsley
- Salt and black pepper to taste

Coleslaw
- 4 cups (about 10 oz / 280 g) shredded green cabbage
- 1 cup (about 5 oz / 140 g) shredded carrots
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Hushpuppies (makes about 12)
- 1 cup (150 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1 small onion, finely chopped (about 1/2 cup / 80 g)
- 1 large egg
- 3/4 cup (180 ml) buttermilk
- 2 tbsp (30 ml) melted butter or oil
- Oil from above for frying (use same hot oil)

Instructions

Short Description:
Crispy cornmeal-coated catfish fillets fried until golden and served with tangy tartar sauce, crunchy coleslaw, and warm hushpuppies for a classic Cajun/Creole main course.

Regional Notes:
This Louisiana version uses a straight cornmeal coating (often after a buttermilk dip) and Cajun-style spices—paprika and cayenne—for a crisp, slightly spicy crust. It is traditionally plated with tartar sauce and sides like vinegar-tanged coleslaw and hushpuppies rather than battered fish or cornmeal mixed with heavy flour blends common elsewhere.

1. Pat the catfish fillets dry with paper towels. Place buttermilk and hot sauce (if using) in a shallow dish and add the fillets to soak while you mix coatings and prepare sides (15–30 minutes).
2. Combine cornmeal, flour, smoked paprika, cayenne, garlic powder, onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide shallow bowl or rimmed baking sheet for dredging.
3. Prepare tartar sauce: whisk mayonnaise, dill pickle relish, lemon juice, Dijon mustard, and parsley in a small bowl. Season with salt and pepper to taste. Refrigerate until serving.
4. Make coleslaw: in a large bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss in shredded cabbage and carrots until evenly coated. Chill while you fry.
5. Make hushpuppy batter: whisk cornmeal, flour, baking powder, sugar, and 1/2 tsp salt in a bowl. Stir in chopped onion. In a separate bowl beat egg with buttermilk and melted butter; add to dry ingredients and mix until combined (batter will be thick but scoopable). Cover and refrigerate briefly if needed.
6. Heat oil: pour 4–6 cups (1.0–1.5 L) oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (5–7.5 cm). Heat to 350°F (175°C). Use a thermometer for accuracy.
7. Remove catfish from buttermilk, letting excess drip off, then dredge firmly and evenly in the cornmeal mixture, pressing to adhere. Place dredged fillets on a wire rack and let rest 5 minutes to set the crust.
8. Fry hushpuppies first (optional) because they take slightly longer: drop tablespoonfuls of batter carefully into the hot oil, frying in batches so oil temperature holds. Fry 2½–3 minutes, turning as needed, until deep golden brown. Remove with a slotted spoon to a paper-towel-lined tray; keep warm in a 200°F (95°C) oven.
9. Fry catfish fillets: slip fillets into oil (do not overcrowd). Fry 3–5 minutes per side depending on thickness until crust is deep golden and internal temperature reaches 145°F (63°C). Transfer to a wire rack over a sheet pan or paper towels to drain. If oil cools, bring back to 350°F (175°C) between batches.
10. Finish and plate: divide fillets among 4 plates. Add generous scoops of coleslaw and 3 hushpuppies per person. Serve with lemon wedges and tartar sauce on the side; offer hot sauce at the table.
11. Leftovers: gently reheat fillets in a 350°F (175°C) oven on a wire rack to restore crispness. Hushpuppies re-crisp in oven or toaster oven.