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Catfish Recipe

Name: Boatengs Cajun Creations Restaurants Catfish Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 pieces catfish fillets; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 0.75 cups all-purpose flour; 0.5 cups cornmeal; 1 cups buttermilk (or whole milk + 1 tbsp lemon juice); 1 pieces large egg; 1 cups vegetable oil (or peanut oil) for frying; 2 tbs unsalted butter; 1 pieces fresh lemon; 2 tbs fresh parsley, chopped; 1 tsp hot sauce (optional); 4 servings white rice or mashed potatoes; 2 cups coleslaw

Inspired by Boatengs Cajun Creations Restaurant

Time40m

Serves4

Make Catfish Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Catfish and Seasoning

4 pieces catfish fillets

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

3/4 cups 00 bread flour

1/2 cups Cornmeal

1 cups buttermilk (or whole milk + 1 tbsp lemon juice)

1 pieces large egg

For Frying and Finishing

1 cups vegetable oil (or peanut oil) for frying

2 tbs Unsalted butter

1 pieces fresh lemon

2 tbs Fresh parsley, chopped

1 tsp hot sauce (optional)

Serving (optional)

4 servings white rice or mashed potatoes

2 cups coleslaw

Method

Catfish and Seasoning

Prepare fish

Pat the catfish fillets dry with paper towels. Trim any dark edges if desired. This will help the coating adhere and reduce splatter during frying.

Season fish

Sprinkle 1/2 tsp kosher salt and a pinch of black pepper evenly over both sides of each fillet. Rub gently to distribute.

In a shallow bowl, whisk the buttermilk and egg until combined. If using milk + lemon juice, mix and let sit 5 minutes before adding the egg.

In a second shallow dish, combine the flour, cornmeal, remaining 1/2 tsp salt, 3/4 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne. Mix thoroughly so the dry seasoning is even.

Breading and Frying

Dredge

Working one fillet at a time, dip it into the buttermilk mixture, letting excess drip off, then press both sides into the flour–cornmeal mixture until well coated. Shake off excess and set on a wire rack or plate. For a thicker crust, double-dip: after first coat, return to buttermilk briefly and coat again in the dry mix.

Heat oil

Pour 1"–1.5" (about 1 cup) of oil into a large heavy skillet (cast-iron recommended). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Fry

Carefully add fillets to the hot oil, skin/edge first if present, without overcrowding the pan (fry in batches if needed). Cook 3–4 minutes per side, flipping once, until the crust is golden brown and fish flakes easily with a fork. Internal temperature should reach 145°F (63°C). Adjust heat to keep oil between 320–350°F.

Drain

Transfer cooked fillets to a wire rack set over a baking sheet or to a plate lined with paper towels. Let rest 2–3 minutes to finish cooking and drain excess oil.

Finishing and Serving

Finish with butter and lemon

In a small saucepan or skillet, melt the butter over low heat. Add the juice of half a lemon and the hot sauce if using; stir. Spoon the lemon-butter over the hot fillets and sprinkle with chopped parsley.

Serve immediately with lemon wedges on the side and optional sides such as rice, mashed potatoes or coleslaw. For 4 fillets, plan for 4 servings.