Fried Catfish Recipe

Fried Catfish Recipe New Orleans Style

This Fried catfish Recipe has evolved over the years as a compilation of several New Orleans-style recipes. Almost always fried a little on the spicy side.


Many restaurants in New Orleans pride themselves on their house specialty fried catfish recipe.

This is one of those New Orleans-style fried catfish recipes. Humorously called “fries” the thin strips of catfish are coated in cornflour and cayenne, then deep-fried to a crispy golden brown.

Try these “fries” with your favorite Creole dip or tartar sauce – they also make outstanding sandwiches served on toasted French rolls, slathered with Cajun mayo.

Give this fried catfish recipe a try!

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Fried Catfish Recipe New Orleans Style
Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins

I love Fried Catfish and this New Orleans Style is just how I like it.

Course: Main Course
Cuisine: Cajun
Keyword: Fried Catfish Recipe New Orleans Style
Servings: 4
Calories: 395 kcal
  • 1 fillet 10 ounce catfish
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup corn flour or half cornmeal and half corn starch
  • 3 to 4 cups vegetable oil for deep frying
  1. Wrap the catfish fillet in plastic and put it in the freezer for about 20 minutes – you don’t want it rock solid, just very firm.

  2. Lay the partially frozen fillet on a work surface and cut it into ½ inch strip, slicing on the diagonal. They should resemble French fries.

  3. Season the fish with the cayenne, covering the entire surface equally. Put the seasoned fish in the refrigerator to thaw out.

  4. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven. It should reach a medium-high temperature of 375F.

  5. Combine the cornflour with the kosher salt and black pepper. Toss the thawed catfish in the seasoned flour and fry them in batches. Pick up each piece with tongs and swirl it a little in the hot oil before releasing it. This will keep it from sinking and sticking to the bottom of the pot.

  6. Fry the catfish pieces until they are golden brown on all sides, about 3 minutes. Drain the cooked fish on a wire rack or paper towels. Serve hot.


Food For Thought – Even though these “fries” are coated in cayenne, they may not have enough sizzle for some people. You can fire up the engines with as much cayenne as you can handle! For extra flavor that is not necessarily hot, try adding granulated garlic, dried onion and a bit of celery salt to the cornflour mixture,

Good To Know About This Fried Catfish Recipe – Corn flour is extra-fine cornmeal. You can approximate the texture by putting cornmeal in a blender and process it until it has a consistency like flour. You can also use a combination of cornmeal and cornstarch to approximate the texture of cornflour. And you can always use just plain flour to fry with, it just won’t have the same crunch.

Up Next:

Grilled Vegetable Salad

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