There’s just something about catfish that feels like home. Whenever I fry up a batch, I can’t help but think of Louisiana and those family reunions in Baton Rouge when I was little. That was the first time I really understood how special southern food was — loud kitchens, cousins running in and out of the house, and platters of golden fried catfish that never seemed to last long.
Even now, the smell of cornmeal-coated catfish hitting hot oil instantly takes me back. It’s crunchy on the outside, tender on the inside, and with that little spicy kick, it’s one of those dishes that makes you lick your fingers without caring who’s watching.
Why This Catfish Recipe Works So Well
Fried catfish is simple food done right. The coating is nothing fancy — just flour, cornmeal, and a little seasoning — but when paired with an egg and hot sauce wash, it crisps up beautifully. The hot sauce doesn’t just bring spice, it also adds depth and tang that balance the mild flavor of the fish.
And the best part? It’s versatile. You can serve the fillets whole for a classic plate, or cut them into nuggets for snacking or party platters. Either way, you get that same irresistible crunch.
How I Usually Make It
Here’s my routine:
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Pat the catfish fillets dry — moisture is the enemy of crispness.
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Dip each piece into a mixture of eggs and hot sauce (I usually use Louisiana or Crystal, but any favorite will do).
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Dredge the fish in self-rising flour and yellow cornmeal seasoned with salt and pepper.
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Fry in hot oil until golden and crispy.
That’s it. No complicated steps, no long wait — just fresh, hot fish straight out of the skillet, ready to devour.
Tips That Always Help Me
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Use fresh oil: Nothing ruins fried fish like old oil. I always make sure the oil is clean and hot (around 350–360°F).
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Check your cornmeal: A medium grind gives the best crunch. Too fine and it won’t be as crispy, too coarse and it won’t stick well.
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Spice levels: Add cayenne pepper to the dredge if you want extra heat, or tone it down by replacing the hot sauce in the egg wash with water or milk.
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Don’t overcrowd the pan: Fry in batches so each piece crisps evenly.
Make-Ahead and Serving
Fried catfish is best eaten fresh from the oil — that’s when the crust sings. If I’m making it for a gathering, I’ll keep cooked batches warm on a wire rack in a 200°F oven until everything’s ready to serve.
We usually pair it with coleslaw, hush puppies, and a few lemon wedges. Sometimes I’ll whip up a quick spicy remoulade or tartar sauce, but honestly, this catfish is so good on its own it hardly needs it.
Variations I’ve Tried
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Catfish nuggets: Perfect for kids or for game-day platters.
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Blackened catfish: Skip the dredge, rub the fillets with Cajun seasoning, and pan-fry for a lighter but still flavorful option.
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Fish tacos: Leftovers (if there are any!) make an incredible base for spicy tacos with slaw and a squeeze of lime.
Cajun Fried Catfish
Golden, crunchy, and full of flavor, this Spicy Southern Fried Catfish is everything you love about Southern cooking.
Ingredients
- 2 lbs catfish nuggets
- ½ cup yellow cornmeal
- 1 cup self-rising flour
- 2 teaspoons Cajun seasoning (or to taste)
- 2 medium eggs
- ½ cup hot sauce
- 2–2 ½ cups oil, for frying
Instructions
- Clean the catfish nuggets and set aside.
- In a shallow bowl, whisk together flour, cornmeal, and Cajun seasoning. In another bowl, beat the eggs, then stir in the hot sauce.
- Dip each catfish nugget into the egg mixture, making sure it’s fully coated, then dredge in the seasoned flour mixture. Shake off excess and set the coated fish on a tray. Let the coated fish rest for about 5 minutes so the breading adheres.
- Meanwhile, heat oil in a deep skillet or fryer to 350–375°F.
- Fry the catfish in batches, being careful not to overcrowd the pan. Cook until golden brown and crispy, about 4–6 minutes depending on thickness.
- Transfer the fried fish to a paper towel–lined plate or wire rack to drain. Allow to cool slightly before serving.
- Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 7789Total Fat 854gSaturated Fat 58gTrans Fat 7gUnsaturated Fat 757gCholesterol 156mgSodium 835mgCarbohydrates 25gFiber 2gSugar 1gProtein 33g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Spicy fried catfish isn’t just a meal for me — it’s a connection to family, to the South, and to the kind of cooking that doesn’t need fuss to be unforgettable. Every time I make it, I remember those long tables at reunions where platters of fish disappeared faster than we could fry them. It’s food that brings people together, and it’s the kind of recipe I know I’ll be passing down for years.
