Cajun Catfish Bites Recipe

Prep the fish

Pat the catfish fillets dry with paper towels. Cut into bite-sized pieces about 1 to 1 1/2 inches square. Place the pieces in a shallow bowl or container.

Marinate briefly

In a small bowl whisk together buttermilk and hot sauce. Pour over the catfish pieces, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the fish.

Make the dry breading mix

In a shallow dish combine the all-purpose flour, cornmeal, panko breadcrumbs, paprika, cayenne pepper, onion powder, garlic powder, dried oregano, dried thyme, salt, and black pepper. Stir until evenly blended.

Make the egg wash

In another shallow bowl whisk together the eggs and milk until smooth.

Heat the oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 inch (or heat enough for shallow frying). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately and browns in about 20–30 seconds.

Dredge the catfish

Working in batches to avoid crowding, remove a few pieces of catfish from the buttermilk, allowing excess to drip off. Dip each piece into the egg wash, then press into the dry breading mix to coat on all sides. Shake off excess and set on a plate. For extra crunch, double-dip: return to the egg wash and a second coating of the dry mix.

Fry until golden

Carefully add a single layer of coated catfish bites to the hot oil (do not overcrowd). Fry for 2–3 minutes per side, turning once, until the exterior is deep golden brown and an internal temperature of 145°F (63°C) is reached. Adjust heat as needed to maintain oil temperature. Use a slotted spoon or spider to transfer cooked bites to a wire rack set over a baking sheet or paper towel-lined plate to drain. Repeat with remaining pieces.

Finish and serve

If desired, sprinkle the hot bites with chopped fresh parsley and a pinch of extra salt to taste. Serve immediately with lemon wedges and remoulade or tartar sauce for dipping.