Cajun Catfish Strips Recipe

Prepare fish

Trim catfish fillets into 1/2-inch to 3/4-inch wide strips, about 3–4 inches long. Pat strips dry with paper towels.

In a medium bowl whisk together buttermilk, hot sauce, lemon juice, 1 tsp salt, and 1 tsp black pepper. Add the catfish strips, making sure they are submerged in the marinade. Cover and refrigerate for 20–30 minutes (up to 1 hour). This both flavors and firms the fish for coating.

While the fish marinates, combine all coating ingredients in a shallow dish: flour, cornmeal, paprika, smoked paprika, cayenne, onion powder, garlic powder, oregano, thyme, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly and break up any lumps.

Set up a dredging station: the seasoned coating in one dish and a wire rack or parchment-lined tray nearby for resting coated strips.

Remove catfish from the marinade, allowing excess buttermilk to drip off. One at a time, press each strip into the coating to fully coat all sides. Shake off excess coating and place coated strips on the rack. If the coating feels loose, let strips rest for 5 minutes to adhere.

Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread sizzles and browns within ~45 seconds.

Working in batches (do not crowd the pan), carefully add coated catfish strips to the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and the internal temperature of the thickest part reaches 145°F (63°C). The strips should be crisp outside and flaky inside. Total frying time per batch is typically 4–6 minutes depending on thickness.

Using a slotted spoon or tongs, transfer cooked strips to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while you fry remaining batches.

Preheat grill to medium-high (about 400°F / 200°C) and oil the grates. Brush the catfish strips lightly with 1 tablespoon olive oil to prevent sticking.

Place coated strips on the grill grates. Grill 2–3 minutes per side without moving them too early so a crust forms. Flip carefully with a thin spatula and grill another 2–3 minutes, until grill marks appear and fish flakes at the thickest part and registers 145°F (63°C).

If coating chars too quickly before fish is cooked through, move strips to indirect heat and close the lid for 2–3 minutes to finish cooking.

Arrange cooked Cajun catfish strips on a platter. Sprinkle chopped parsley and squeeze lemon wedges over the top. Serve with remoulade or tartar sauce and optional buns or tortillas to make sandwiches/tacos.

Leftovers: refrigerate in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.