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
If you're on the hunt for a crowd-pleasing appetizer, these buffalo catfish sliders deliver big flavor in a small bite.
Ingredients
For the Brine:
- ¾ cup buttermilk (whole or low-fat)
- 1 teaspoon salt
- 4 catfish filets, rinsed, patted dry, and sliced into thirds
- 2 teaspoons hot sauce
For the Sliders:
- 1¼ cups fine yellow cornmeal
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons paprika (smoked or sweet)
- ½ teaspoon salt
- 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:
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted
Instructions
- In a shallow dish, mix the buttermilk, hot sauce, and salt. Add the catfish pieces and turn to coat them thoroughly. Cover the dish with plastic wrap and place in the fridge for 15 to 30 minutes.
- In a large zip-top bag, combine the cornmeal, paprika, salt, garlic powder, onion powder, pepper, and cayenne. Remove the catfish from the brine one piece at a time, letting the excess liquid drip off by holding it over the bowl and gently wiping down each side with your fingers. Drop four pieces at a time into the bag and shake gently to coat in the seasoned breading.
- Arrange the breaded catfish on a wire rack over a baking sheet and let them sit while you heat the oil.
- Pour oil into a 6-quart Dutch oven to about 2 inches deep and bring it to 350°F over medium-high heat. Once it hits temperature, lower the heat slightly to maintain it.
- Working in batches, fry the catfish pieces for 3 to 4 minutes until they're golden and crisp. Use a spider strainer or slotted spoon to lift them out and place on a paper towel-lined plate to drain.
- Preheat your oven to 350°F. Slice across the tops of the Hawaiian rolls to separate the top and bottom halves while keeping each set of 12 rolls intact. Arrange the fried catfish on the bottom half of the rolls.
- Spoon buffalo sauce and ranch dressing over each piece of catfish, top with a pickle slice, and lay provolone cheese across the whole slider set. Add the roll tops back on.
- Stir together the melted butter, parsley, garlic powder, and salt in a small bowl. Brush this mixture over the tops of the rolls. Bake for 15 to 20 minutes until the cheese is melted and the tops are golden. Serve warm and watch them disappear.
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.
