Catfish Fingers with Cajun Remoulade feature a crunchy cornmeal coating that pairs perfectly with a creamy, zesty dip. Fried catfish is a Southern classic, and I especially love it cut into strips and deep-fried until golden.
Catfish is widely available and usually more affordable than many other seafood options, making it great for weeknight dinners or family gatherings.
Make Ahead
The Cajun remoulade can be prepared up to 3 days in advance and kept refrigerated until you’re ready to serve.
Do You Soak Catfish Before Frying?
Wild-caught catfish can sometimes have a muddy taste. Soaking it in buttermilk helps mellow that flavor; you can soak up to 8 hours. Farm-raised catfish tends to have a milder, cleaner flavor and usually doesn’t require long soaking.
Type Of Oil To Fry In
Pour at least 2 inches of oil into your frying pan or Dutch oven. Vegetable oil and canola oil are excellent choices because of their high smoke points and neutral flavor. Peanut oil also works well if you prefer it and don’t mind the higher cost.
How Long To Fry Catfish
Fry the catfish until the flesh is fully opaque and flakes easily with a fork. Typically this takes about 2 minutes per side, depending on thickness.
Recipe Tips
- Heat the oil to about 350°F. A deep frying thermometer gives the best results. If the oil is too cool, the breading will soak up excess oil.
- Buy the freshest catfish you can—ideally the same day you plan to cook it.
- Many cooks prefer farm-raised catfish for its milder flavor.
- If using frozen fillets, thaw them completely before cooking.
- Either white or yellow cornmeal works; yellow is traditional, while white can be slightly less gritty.
- A cast iron pan provides even heat for frying, but any heavy-bottomed pan or Dutch oven is fine.
These catfish fingers are also fantastic in tacos or served with a simple salad and fries.
Love cooking catfish? Try other recipes on the site for variety and new flavors.
What To Serve With This Recipe
- Cornbread
- Buttermilk Coleslaw
- Hush Puppies
- Spicy Collard Greens
- Southern Potato Salad
Catfish Fingers with Cajun Remoulade
Ingredients
Cajun Remoulade
- ⅔ cup mayonnaise
- 2 tablespoons Creole mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon paprika
- ½ teaspoon Cajun or Creole seasoning
- ½ teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- pinch of cayenne pepper
Remaining Ingredients
- 1 pound catfish fillets
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon Creole seasoning
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon salt
- vegetable oil for frying
Instructions
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In a small bowl, whisk together all remoulade ingredients, then cover and refrigerate until ready to use.
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Cut the catfish into 1-inch strips.
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In a medium bowl, whisk together buttermilk, egg, and Creole seasoning. Add the catfish, cover, and refrigerate for 30 minutes up to 2 hours.
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In a shallow dish, combine the flour, cornmeal, and salt.
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Pour a few inches of oil into a Dutch oven or deep skillet and heat to 350–365°F.
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Dredge the catfish strips in the cornmeal mixture, then fry in batches for 3 to 4 minutes until golden and cooked through.
Drain on a paper towel-lined plate or on a wire rack set over a baking sheet.
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Serve hot with the Cajun remoulade alongside.
Nutrition
Nutrition figures are approximate and provided as a guideline.
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