Spicy Cajun Fish Fry (Printable)
Spicy fish coated with cornmeal and Cajun spices, fried to crispy perfection with fresh lemon and parsley.
# 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 teaspoons Cajun seasoning
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon garlic powder
08 - ½ teaspoon onion powder
09 - ¼ teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - ½ teaspoon ground black pepper
→ For Frying and Serving
12 - Vegetable oil for deep or shallow frying
13 - Lemon wedges
14 - Fresh parsley, chopped
# Directions:
01 - Pat the fish fillets dry 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. Mix thoroughly until well blended.
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, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing lightly to ensure an even, thorough coating.
05 - Fry the fish in batches without overcrowding the pan. Cook for 3 to 4 minutes per side 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.
# Expert Advice:
01 -
- The buttermilk bath keeps the fish incredibly tender while that cornmeal crust gets perfectly crunchy
- Once you master this technique, you will want to fry everything that swims in your kitchen
02 -
- Crowding the pan drops the oil temperature and makes everything soggy, so work in batches if needed
- Letting the coated fish sit for a couple of minutes before frying helps the breading stick better
03 -
- Keep your cooked fish warm in a 200°F oven while you finish frying the rest
- Season your fish immediately after frying while the oil is still glistening