Cajun Fish Fry (Printable Version)
Crispy cornmeal-crusted fish with bold Cajun spices, ready in 30 minutes for an easy Southern-style meal.
# What You'll 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
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
# How To Make It:
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 until the oil reaches 350°F.
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 without overcrowding 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.
07 - Serve hot with lemon wedges and a sprinkle of fresh parsley, if desired.
# Expert Advice:
01 -
- The crunch against that tender fish inside is completely addictive
- It comes together faster than you can set the table for dinner
02 -
- Overcrowding the pan drops the oil temperature and leaves you with greasy fish
- Let the coated fish sit for a minute before frying—it helps the breading set better
03 -
- Pat the fish completely dry before the buttermilk soak or the coating will not adhere properly
- Let the fried fish rest on a wire rack instead of paper towels for maximum crunch retention