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Cajun Catfish Bites Recipe

Name: Gabby Goat American Pub & Grills Cajun Catfish Bites Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb catfish fillets (skinless); 3 tbs buttermilk; 1 tbs hot sauce; 3 tbs all-purpose flour; 1 tbs cornmeal (medium grind); 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp fine salt; 1 tsp freshly ground black pepper; 1 cup vegetable oil (for shallow frying); 2 tbs unsalted butter; 1 whole lemon; 2 tbs fresh parsley (chopped); 1 tbs mayonnaise; 1 tsp creole mustard (or Dijon); 1 tsp prepared horseradish; 1 tsp lemon juice; 1 tsp hot sauce; 1 tsp paprika; 0.5 tsp worcestershire sauce; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Gabby Goat American Pub & Grill

Time35m

Serves4

Make Cajun Catfish Bites Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Catfish & Coating

1 lb catfish fillets (skinless)

3 tbs Buttermilk

1 tbs Hot sauce

3 tbs 00 bread flour

1 tbs cornmeal (medium grind)

2 tsp Cajun seasoning

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp fine salt

1 tsp freshly ground black pepper

Frying & Finish

1 cup vegetable oil (for shallow frying)

2 tbs Unsalted butter

1 whole Lemon

2 tbs Fresh parsley (chopped)

Remoulade Dipping Sauce

1 tbs Mayonnaise

1 tsp creole mustard (or Dijon)

1 tsp prepared horseradish

1 tsp ReaLemon lemon juice

1 tsp Hot sauce

1 tsp Watkins paprika

1/2 tsp Original Worcestershire Sauce

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Catfish & Coating

Prepare catfish

Pat the catfish fillets dry with paper towels. Cut into 1- to 1.5-inch bite-sized pieces. Place the pieces in a medium bowl.

Marinate

Add 3 tablespoons buttermilk and 1 tablespoon hot sauce to the bowl with the fish. Toss gently to coat, cover, and refrigerate for 15–20 minutes. This tenderizes and flavors the fish.

Make coating mix

In a shallow bowl or plate, combine 3 tablespoons all-purpose flour, 1 tablespoon cornmeal, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Stir until evenly blended.

Coat the bites

Remove fish from marinade and let excess drip off. Working in batches, dredge the catfish pieces in the dry coating, pressing lightly so the mixture adheres. Place coated pieces on a tray while you heat the oil.

Frying & Finish

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 1/4-1/2 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a pinch of coating sizzles immediately when dropped in.

Fry catfish bites

Cook the coated catfish in a single layer in batches, about 2–3 minutes per side, until golden brown and cooked through (internal temperature ~145°F / 63°C). Avoid overcrowding. Transfer cooked bites to a paper-towel-lined plate.

Butter finish

Lower heat to medium. Add 2 tablespoons unsalted butter to the skillet with any remaining oil bits and swirl until melted and fragrant. Return the fried catfish bites to the pan and toss briefly to glaze with butter (about 20–30 seconds).

Garnish

Remove bites to a serving plate. Squeeze the juice of half a lemon over the bites, sprinkle 2 tablespoons chopped fresh parsley, and serve immediately.

Remoulade Dipping Sauce

While fish marinates or fries, whisk together 1 tablespoon mayonnaise, 1 teaspoon creole mustard, 1 teaspoon prepared horseradish, 1 teaspoon lemon juice, 1 teaspoon hot sauce, 1 teaspoon paprika, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning or heat. Chill until ready to serve.