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Louisiana Fried Catfish Recipe

This classic blackened Cajun fried catfish recipe is a Louisiana favorite.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Units Scale

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.

  • Author: Shannen Mitch
  • 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, , , ,