Louisiana Fried Catfish Recipe
Crispy, golden-brown catfish fillets seasoned with a blend of Louisiana spices and fried to perfection.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Catfish
In a large bowl, soak the catfish fillets in buttermilk for at least 1 hour, or overnight in the refrigerator for best results.
- 2
Prepare the Coating
In a separate bowl, combine the cornmeal, flour, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Catfish
Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 6
Drain and Serve
Remove the fried catfish from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of sides.