The BEST Fried Cajun Catfish
This Fried Cajun Catfish is crispy on the outside, tender and flaky on the inside, and packed with bold Louisiana flavor in every bite. The seasoned buttermilk soak and crunchy coating create the ultimate golden crust that shatters perfectly with each forkful.
Servings: 4
Ingredients
EGG WASH
- 1 cup buttermilk
- 2 eggs
- 2 tbsp Fire & Smoke Society Chicka Licka Bam Bam crispy coating (or fish fry of choice)
FISH
- 4 catfish fillets
- 2 cups Fire & Smoke Society Chicka Licka Bam Bam crispy coating (or fish fry of choice)
FOR FRYING
- 4 cups vegetable oil
FOR SERVING
- Lime wedges
- 2 tbsp fresh chives chopped
Instructions
- In a medium bowl, whisk together the buttermilk, eggs, and Cajun seasoning until fully combined and smooth. Add the catfish fillets to the mixture and let them soak for 10–15 minutes to tenderize and build flavor.
- Pour the crispy coating into a shallow dish and remove the fillets from the egg wash one at a time, allowing any excess to drip off. Press each fillet firmly into the coating, making sure every surface is evenly and thoroughly covered.
- Heat vegetable oil in a large cast iron skillet or deep fryer to 350°F, using enough oil for the fish to float slightly without touching the bottom. Carefully lower the coated fillets into the hot oil, working in batches if necessary to avoid overcrowding.
- Fry the catfish for 4–5 minutes per side until deeply golden brown and crispy, adjusting the heat as needed to maintain 350°F. The fish is done when the internal temperature reaches 145°F and the coating is crunchy and well set.
- Transfer the fried fillets to a wire rack or paper towel-lined tray to drain for a few minutes. Let them rest briefly so the crust stays crisp and the inside remains juicy.
- Serve immediately with fresh lime wedges squeezed over the top and a generous sprinkle of chopped chives. Enjoy hot while the crust is perfectly crisp and the fish is flaky and tender.