Fried Cajun Catfish

    55 minutes

    The catfish is soaked in milk before being coated in a spaicy Cajun crumb mix and shallow fried until golden brown.

    40 people made this

    Serves: 4 

    • 1kg catfish fillets, cut into 5cm pieces
    • 1 cup (250ml) milk, or as needed
    • 1 egg
    • 1 dash chilli sauce
    • 1/4 cup (30g) plain flour
    • 1/4 cup (30g) cornmeal
    • 2 teaspoons ground black pepper
    • 2 teaspoons ground mustard
    • 2 tablespoons Cajun seasoning
    • 1/4 cup (60ml) oil, for frying or as needed

    Preparation:10min  ›  Cook:15min  ›  Extra time:30min soaking  ›  Ready in:55min 

    1. Soak the fish pieces in milk for at least 30 minutes.
    2. In a small bowl whisk together the egg and chilli sauce.
    3. In a separate bowl stir together the flour, cornmeal, pepper, mustard and Cajun seasoning.
    4. Dip fish pieces into the dry mixture then into the egg then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
    5. Heat more than enough oil to cover the bottom of a large heavy frypan over medium-high heat. Fry fish pieces for 3 to 4 minutes per side or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the crumbing may get darker than the rest.
    6. Drain the fish on paper towels and serve with chilli or tartar sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (32)


    This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature.  -  10 Feb 2007  (Review from Allrecipes USA and Canada)


    Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.  -  28 Feb 2007  (Review from Allrecipes USA and Canada)


    This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe!  -  31 Mar 2008  (Review from Allrecipes USA and Canada)