If you’re on the hunt for a bold and fun new appetizer, these Buffalo Cajun Catfish are where it’s at. Think crispy fried catfish tucked into soft Hawaiian rolls, drenched in tangy buffalo sauce and creamy ranch dressing. Every time I bring these out, they disappear in minutes—no exaggeration.
It’s the kind of dish that works for everything from holiday get-togethers to game day spreads to casual birthday hangs. The mix of spicy, crispy, and sweet hits all the right notes, and the rolls soak up just enough buffalo sauce without getting messy. Definitely a crowd-pleaser!
Ingredients and Swaps You Should Know
Full measurements are in the recipe card, but here’s a little breakdown of the key players and what you can sub in a pinch:
- Buttermilk – This makes a big difference. It helps cut any fishiness and adds flavor and tenderness.
- Hot Sauce – Totally optional, but a little heat in the brine goes a long way.
- Catfish – Mild, sweet, and perfect for frying. Go for U.S. farm-raised if you can. Slice fillets into thirds.
- Cornmeal – Use plain yellow cornmeal, not a mix. Fine ground coats more evenly.
- Hawaiian Rolls – Their sweetness balances out the buffalo spice perfectly. But any soft dinner roll works here.
- Buffalo Sauce – Store-bought is fine. I’m a Frank’s fan, but go with your favorite.
- Ranch Dressing – Blue cheese lovers, you can totally swap it in.
- Sliced Pickles – Optional but adds crunch and a vinegary kick.
- Butter + Garlic + Herbs – Brushed on top for golden, toasty buns.
Fun Ways to Change It Up
This is a recipe you can have fun with. Here are a few easy variations:
- Swap the catfish for fried shrimp, chicken, or even crispy portobello mushrooms.
- Want a Southern biscuit vibe? Use homemade buttermilk biscuits instead of rolls.
- Not in the mood for buffalo? Try hot honey sauce or garlic parmesan.
- For a sweet-savory finish, brush the tops with honey garlic butter before baking.
How To Make Buffalo Cajun Catfish
Step 1: Start by soaking the catfish
In a shallow dish, whisk together buttermilk, a splash of hot sauce, and a bit of salt. Coat the catfish pieces in the mixture and refrigerate for 15–30 minutes to soak up all that flavor.
Step 2: Bread the catfish
Mix cornmeal and spices in a large zip-top bag. Remove the catfish from the buttermilk, shake off excess liquid, and toss a few pieces at a time into the cornmeal mixture until well coated.
Step 3: Prep for frying
Set the breaded catfish on a wire rack over a baking sheet while you heat your oil.
Step 4: Fry the catfish
In a large Dutch oven, heat about 2 inches of oil to 350°F. Fry the catfish for 3–4 minutes, until golden and crispy. Drain on a rack or paper towels.
Step 5: Assemble the sliders
Slice the Hawaiian rolls in half horizontally (keep them connected as one big slab). Place the bottom half in a baking dish or on a sheet tray. Add the fried catfish, drizzle generously with buffalo sauce, and a little ranch. Layer on sliced pickles if you like.
Step 6: Toast the buns
Put the top half of the rolls back on. Mix melted butter with garlic powder, salt, and parsley, and brush it all over the tops. Bake at 375°F for 15–20 minutes until the tops are golden and everything is warm and melty.
FAQs
Can I use something besides catfish?
Absolutely! Cod, shrimp, or even crispy chicken tenders would all be great here.
Which buffalo sauce should I use?
Use your favorite! Frank’s Buffalo Sauce is a classic. Or make your own by mixing hot sauce with melted butter and garlic.
What if I don’t have Hawaiian rolls?
Any soft dinner rolls or slider buns will work. You could even use mini biscuits for a different twist.
Storage Tips
These are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container in the fridge for 1–2 days. Just know the breading won’t be quite as crispy when reheated.
Buffalo Cajun Catfish
These Buffalo Catfish Sliders are the ultimate crowd-pleasing bite! Crispy fried catfish, tangy buffalo sauce, and creamy ranch are layered onto soft Hawaiian rolls, then baked to golden perfection with a garlicky butter topping. If you're craving something bold, messy, and totally irresistible—this is it.
Ingredients
For the Brine:
- ¾ cup buttermilk (whole or low-fat)
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 4 catfish filets, rinsed, patted dry, and sliced into thirds
For the Sliders:
- 1¼ cups fine yellow cornmeal
- 2 teaspoons paprika (smoked or sweet)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 12 Hawaiian-style rolls
- ½ cup buffalo sauce (store-bought or homemade)
- Ranch dressing, to taste
- 12 pickle slices
- 6 slices provolone cheese
Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- In a shallow dish, whisk together buttermilk, hot sauce, and salt. Submerge the catfish pieces in the mixture so they’re fully coated. Cover with plastic wrap and chill for 15 to 30 minutes.
- In a large zip-top bag, combine cornmeal, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Once the fish is brined, let any excess liquid drip off by holding the filet over the dish and gently running your fingers along the sides.
- Add four pieces at a time to the bag, seal it, and shake gently to coat evenly.
- Place the coated catfish on a wire rack over a baking sheet to rest while you heat your oil.
- Heat about 2 inches of oil in a 6-quart Dutch oven over medium-high heat until it reaches 350°F. Once hot, reduce the heat to medium to keep the temperature steady.
- Fry the catfish in batches for 3 to 4 minutes, or until golden and crispy. Remove with a slotted spoon or spider strainer and set on a paper towel-lined plate to drain.
- Preheat the oven to 350°F. Without pulling them apart, slice the Hawaiian rolls horizontally. Place fried catfish pieces on the bottom buns. Drizzle generously with buffalo sauce and ranch. Add one pickle slice to each slider and cover with sliced provolone. Place the top halves of the rolls back on.
- In a small bowl, stir together melted butter, parsley, garlic powder, and salt. Brush it over the tops of the rolls.
- Bake for 15 to 20 minutes, until the cheese melts and the tops are beautifully golden.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 296Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 53mgSodium 1044mgCarbohydrates 25gFiber 2gSugar 2gProtein 17g
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.
