Fried Cajun Catfish Filet Pieces Recipe

Rinse the catfish fillets under cold water, pat dry with paper towels, then cut into 1 to 1½-inch bite-sized pieces. Aim for even-sized pieces for uniform cooking.

In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add the catfish pieces and stir gently to coat. Cover and refrigerate for 30 minutes to 2 hours (30 minutes is fine for a quick soak; 1–2 hours develops more flavor and tenderizes).

While the fish marinates, combine the breading ingredients in a shallow wide dish or rimmed baking sheet: all-purpose flour, cornmeal, paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, white pepper, creole seasoning, 1 tsp kosher salt, and ½ tsp black pepper. Whisk or sift together to ensure the spices are evenly distributed. If using cornstarch for extra crisp, whisk it into the flour mixture now.

Set up a breading station: one shallow bowl with the beaten eggs and milk, one with the breading mix, and a plate or rack for the coated pieces. Beat the eggs with the 2 tablespoons of milk until combined.

Dredge

Working in batches (do not overcrowd), remove fish from the buttermilk, letting excess drip off. First dredge each piece in the egg wash, then press firmly into the flour/cornmeal mixture to thoroughly coat. Place coated pieces on a wire rack and let rest 5–10 minutes; this helps the coating adhere and creates a better crust.

Pour the oil into a deep, heavy skillet or Dutch oven so it reaches about 1¼ to 1½ inches up the side. Heat over medium-high until it reaches 350°F (175°C) measured with a thermometer. If you don’t have a thermometer, test with a small pinch of breading — it should sizzle and brown within about 30–45 seconds.

Fry the catfish in batches, careful not to overcrowd. Gently lower 6–8 bite-sized pieces (depending on pan size) into the hot oil. Fry until golden brown and cooked through, about 2.5–4 minutes per batch, turning once with tongs or a slotted spoon for even color. Larger pieces may need slightly longer. The internal temperature should reach 145°F (63°C) or the flesh should flake easily and be opaque.

Transfer fried pieces to a wire rack set over a rimmed baking sheet or paper towels to drain. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining pieces.

When all batches are done, let the fish rest 2–3 minutes on the rack to firm up the crust.

Sprinkle chopped parsley over the fried catfish pieces and serve immediately with lemon wedges and remoulade or tartar sauce on the side. Offer hot sauce at the table if desired.