What type of catfish is best for this recipe?

I suggest using fresh channel catfish or blue catfish fillets. Look for wild-caught or farm-raised fillets. They should be firm, white, and have no strong fishy smell. Freshness is key for the best flavor and texture in your Buttermilk Fried Catfish.

Can I make this recipe gluten-free?

Absolutely! Use a gluten-free flour blend or cornmeal instead of all-purpose flour. Make sure your Cajun seasoning is gluten-free too. Some mixes might have wheat-based additives.

How long should I marinate the catfish in buttermilk?

Marinate the catfish for 30 minutes to 2 hours in the fridge. This tenderizes the fish and helps the seasoning penetrate. Avoid marinating longer than 2 hours to prevent the fish from becoming too soft.

What oil is best for deep-frying catfish?

I prefer peanut oil or vegetable oil for frying catfish. These oils have high smoke points and neutral flavors. Keep the oil temperature at 350-375°F for the crispiest results.

How can I tell when the catfish is fully cooked?

The catfish is done when it reaches 145°F and the coating is golden brown. It should flake easily with a fork and look opaque. This usually takes 3-4 minutes per side when deep-frying.

Can I make the Creamy Cajun Sauce ahead of time?

Yes! Prepare the sauce up to 2 days in advance and store it in an airtight container in the fridge. This allows the flavors to meld together, making the sauce even more delicious.

What are good side dishes to serve with Buttermilk Fried Catfish?

I love serving this dish with traditional Southern sides like coleslaw, hush puppies, mac and cheese, or cornbread. A simple green salad or roasted vegetables also pair wonderfully with the crispy, flavorful catfish.

How do I prevent the breading from falling off during frying?

To ensure a crispy, well-adhered coating, pat the catfish dry before marinating. Let excess buttermilk drip off and gently shake off any excess dredging mixture. Let the coated fish rest for a few minutes before frying to help the coating set.

Ultimate 5-Ingredient Buttermilk Fried Catfish with Creamy Cajun Sauce Recipe

Name: Buttermilk Fried Catfish Recipe: Southern Comfort at Its Best
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 lbs fresh catfish fillets; 2 cups buttermilk; 1 cup all-purpose flour; 1 cup cornmeal; 2 tbsp Cajun seasoning; 1 tbsp paprika; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; Vegetable oil for frying; 1/2 cup mayonnaise; 2 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tsp Cajun seasoning (for sauce); Fresh lemon wedges for serving

Description

Authentic Southern comfort food featuring crispy buttermilk-marinated catfish fillets with a golden cornmeal coating and creamy Cajun sauce. This traditional recipe delivers restaurant-quality results with simple ingredients and time-tested techniques.

Ingredients

Scale

2 lbs fresh catfish fillets

2 cups buttermilk

1 cup all-purpose flour

1 cup cornmeal

2 tbsp Cajun seasoning

1 tbsp paprika

1 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

Vegetable oil for frying

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp Cajun seasoning (for sauce)

Fresh lemon wedges for serving

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Instructions

1. Pat catfish fillets dry with paper towels and cut into serving portions

2. In a large bowl, combine buttermilk, 1 tbsp salt, and 1 tsp black pepper

3. Marinate catfish fillets in buttermilk mixture for 30 minutes to 2 hours in refrigerator

4. In a shallow dish, combine flour, cornmeal, Cajun seasoning, paprika, cayenne, garlic powder, onion powder, thyme, remaining salt and pepper

5. Heat oil to 350-375°F in a large skillet or deep fryer

6. Remove catfish from buttermilk, allowing excess to drip off

7. Dredge each fillet thoroughly in seasoned flour mixture, pressing gently to adhere

8. Fry catfish fillets for 3-4 minutes per side until golden brown and internal temperature reaches 145°F

9. Transfer to wire rack to drain and maintain crispiness

10. For Cajun sauce: whisk together mayonnaise, Dijon mustard, lemon juice, and Cajun seasoning

11. Serve immediately with creamy Cajun sauce and lemon wedges

Notes

Use fresh, firm catfish fillets for best results

Maintain oil temperature between 350-375°F for optimal crispiness

Don’t overcrowd the pan when frying to maintain oil temperature

Let coated fish rest 2-3 minutes before frying to help coating adhere

Cajun sauce can be made up to 2 days ahead and refrigerated

Serve immediately for maximum crispiness

Store leftover sauce covered in refrigerator for up to 1 week

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Southern

Nutrition

Serving Size: 1 fillet
Calories: 485
Sugar: 2g
Sodium: 650mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg