Cajun Fish Fry (Printable)
Crispy golden fish with bold Cajun spices and cornmeal crust, ready in 30 minutes.
# What You Need:
→ Fish
01 - 4 (6 oz) white fish fillets (catfish, tilapia, or cod)
02 - 1 cup buttermilk
→ Breading
03 - 1 cup cornmeal
04 - ½ cup all-purpose flour
05 - 2 tsp Cajun seasoning
06 - ½ tsp smoked paprika
07 - ½ tsp garlic powder
08 - ½ tsp onion powder
09 - ¼ tsp cayenne pepper (optional, for extra heat)
10 - 1 tsp salt
11 - ½ tsp ground black pepper
→ For Frying
12 - Vegetable oil, for deep or shallow frying
→ For Serving
13 - Lemon wedges
14 - Fresh parsley, chopped (optional)
# How-To Steps:
01 - Pat the fish fillets dry and place them in a shallow dish. Pour buttermilk over the fillets, turning to coat. Marinate for 10 minutes while you prepare the breading.
02 - In a large shallow bowl, combine cornmeal, flour, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
03 - Heat about ½ inch of vegetable oil in a large skillet over medium-high heat (oil should reach 350°F/175°C).
04 - Remove fish fillets from the buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even coat.
05 - Fry the fish in batches (do not overcrowd the pan) for 3–4 minutes per side, or until golden brown and cooked through.
06 - Transfer fried fish to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and a sprinkle of fresh parsley, if desired.
# Helpful Tips:
01 -
- It is faster than waiting for a table at a crowded seafood spot.
- The crunch from the cornmeal is absolutely addictive.
02 -
- Do not overcrowd the pan or the oil temperature will drop too fast.
- Letting the coated fish sit for a minute before frying helps the crust set.
03 -
- Use a thermometer to ensure your oil stays at 350 degrees consistently.
- Pat the fish completely dry before soaking to ensure the buttermilk adheres.