Cajun Fish Fry (Printable)
Golden crispy fish fillets coated in spicy Cajun cornmeal breading
# What You'll Need:
→ Fish
01 - 4 white fish fillets (6 oz each), catfish, tilapia, or cod
02 - 1 cup buttermilk
→ Breading
03 - 1 cup cornmeal
04 - 1/2 cup all-purpose flour
05 - 2 tsp Cajun seasoning
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/4 tsp cayenne pepper
10 - 1 tsp salt
11 - 1/2 tsp ground black pepper
→ For Frying
12 - Vegetable oil for deep or shallow frying
→ For Serving
13 - Lemon wedges
14 - Fresh parsley, chopped
# Directions:
01 - Pat the fish fillets dry with paper towels and place them in a shallow dish. Pour buttermilk over the fillets, turning to coat evenly. Let marinate for 10 minutes while preparing the breading mixture.
02 - In a large shallow bowl, combine cornmeal, flour, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk thoroughly until all spices are evenly distributed throughout the mixture.
03 - Pour approximately 1/2 inch of vegetable oil into a large skillet. Heat over medium-high heat until the oil reaches 350°F, maintaining this temperature throughout the frying process.
04 - Remove fish fillets from the buttermilk, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even, thick coating adheres to all sides.
05 - Fry the fish in batches, avoiding overcrowding the pan. Cook for 3 to 4 minutes per side until golden brown and completely cooked through. The internal temperature should reach 145°F.
06 - Transfer fried fish to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and garnish with chopped fresh parsley if desired.
# Cooking Tips:
01 -
- The cornmeal crust shatters perfectly when you bite into it, revealing tender, flaky fish underneath
- That buttermilk soak is what restaurant kitchens do to keep fish incredibly moist
02 -
- Overcrowding the pan drops the oil temperature fast, leading to soggy instead of crispy fish
- Letting excess buttermilk drip off prevents the coating from getting gummy or falling off in the oil
03 -
- Let the coated fish sit for about five minutes before frying to help the breading set
- Keep cooked fish warm in a 200 degree oven while you finish the batches