Louisiana fried catfish is a classic Southern dish that is deeply rooted in the culture and history of Louisiana. Fried catfish is a popular dish in the south and is beloved by all who have tried it. The dish has become increasingly popular in recent years and is served all over the United States. It’s a simple dish that requires only a few ingredients and can be served with many different sides and accompaniments. Louisiana fried catfish is a delicious and flavorful dish that is sure to be a hit with your family and friends.
Steps for Making Louisiana Fried Catfish
Step 1: Gather the Proper Ingredients
To make Louisiana fried catfish, you will need the following ingredients:
– 4-6 catfish fillets
– 2 cups all-purpose flour
– 2 teaspoons Cajun seasoning
– 1 cup buttermilk
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon cayenne pepper
– vegetable oil, for frying
Step 2: Mix the Batter
In a large bowl, combine the flour, Cajun seasoning, salt, pepper, and cayenne pepper. Mix until the ingredients are evenly distributed. Then, add the buttermilk to the dry ingredients and mix until a thick batter is formed.
Step 3: Dredge the Catfish
Dredge the catfish fillets in the batter and make sure that the entire fillet is evenly covered.
Step 4: Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Carefully place the dredged catfish fillets in the hot oil. Fry the catfish for 4-6 minutes, flipping occasionally, until the fish are golden brown and cooked through. Transfer the fried catfish to a plate lined with paper towels to help absorb any excess oil.
Step 5: Serve
Serve your Louisiana fried catfish with your favorite sides and accompaniments.
Frequently Asked Questions
Q: What type of fish should I use for Louisiana fried catfish?
A: The traditional type of fish for Louisiana fried catfish is catfish, however, you can also use other types of fish such as tilapia, trout, or flounder.
Q: Do I have to use Cajun seasoning?
A: Cajun seasoning is the traditional seasoning used for Louisiana fried catfish, but you can use other types of seasonings such as Old Bay or creole seasoning.
Q: What is the best oil to use for frying catfish?
A: The best oil to use for frying catfish is vegetable oil or other neutral flavored oil with a high smoke point.
Q: Can I bake the catfish instead of frying?
A: Yes, you can bake the catfish instead of frying. Preheat the oven to 400° F and bake the catfish for 15-20 minutes until it is cooked through and golden brown.
Q: Can I make Louisiana fried catfish ahead of time?
A: Yes, you can make Louisiana fried catfish ahead of time. Make the catfish according to the instructions and let it cool completely. Place the cooled catfish on a greased baking sheet and freeze it for 1 hour. Then transfer the catfish to an airtight container and store it in the freezer for up to 3 months. When you’re ready to eat, thaw the catfish and reheat it in the oven or in the microwave.
2 pounds catfish fillets, seasoned with 1 teaspoon of Creole seasoning (such as Tony Chachere’s)
1 cup all-purpose flour
3/4 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin powder
2 large eggs
1/4 cup buttermilk
Vegetable oil, for frying
Salt and pepper, to taste
In a shallow dish, combine the flour, garlic powder, paprika, Creole seasoning, thyme, white pepper, cayenne pepper, cumin, salt and pepper. Mix well to combine.
In another shallow dish, whisk together the eggs and buttermilk.
Dredge the seasoned catfish fillets in the seasoned flour. Dip in the egg mixture and then in the flour mixture once more, pressing to ensure a good coating of the fish.
Heat a cast-iron skillet over medium-high heat with enough vegetable oil to cover the bottom of the pan about 1/8-inch deep.
Carefully lay the fillets in the pan and cook for 3 to 4 minutes per side. Adjust the heat if needed to keep the oil at a steady hot temperature.
Remove the fryed catfish with a spatula or slotted spoon to a paper-towel lined plate to drain.
Serve hot with the condiments of your choice. Enjoy!
You can substitute buttermilk with regular milk and a teaspoon of lemon juice.
You can also add a tablespoon of Tabasco sauce to the egg mixture for an extra kick of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
- Diet: Halal
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Louisiana Fried Catfish Recipe, Southern Cuisine, Crispy Fried Catfish, , , ,