Recipe By WILL321
Published Jun 8th
Will’s Spicy New Orleans Catfish Fries
Prep 10m Cook 3m Additional 7m Ready In 20m
Servings 2 serving Calories 371.4

Discovered this recipe while I was a consultant to one of the long time landmark New Orleans restaurants 20 years ago. It’s still my all-time favorite catfish recipe and I have closely guarded the recipe till now. I hope others will enjoy it as much as I have.

Recipe Ingredients

  • 1 (10 ounce) fillet frozen catfish
  • 1 teaspoon cayenne pepper, or to taste
  • ½ cup corn flour
  • salt and pepper to taste
  • 1 quart oil for frying

Cooking Directions

  1. 1 Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen.
  2. 2 Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade. Place catfish strips on a plate or pan, and set aside for a few minutes to thaw.
  3. 3 Heat oil in deep-fryer to 365 degrees F (185 degrees C). Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper.
  4. 4 Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

Nutrition Facts

  • Calories 371.4
  • Carbohydrate 35.4 g
  • Cholesterol 88.6 mg
  • Fat 15.2 g
  • Fiber 1.6 g
  • Protein 21.6 g
  • Saturated Fat 3.7 g
  • Sodium 306.7 mg
  • Sugar 0.3 g


  1. Absolutely delicious. I added a bit of salt to the actual fish itself as well as some onion powder. This is now my default fried fish recipe.
  2. With only three ingredients to embelish the fish, it's difficult to award stars, or think of it as a recipe. It is, however, very good. To people who can't find corn flour in the store, grind cornmeal (white or yellow) in your food processor or blender until it's the consistency of flour.
  3. Woooo hooo! Finally a base recipe which allowed me to make the catfish I've always wanted! The cayenne dry marinade was fabulous and cutting the fillets while frozen made for skinny and ultimately crispy finished "fries." I coated in a mixture of fine organic cornmeal fine flour seasoned salt granulated garlic onion powder and a - Read more ...
  4. Honestly this recipe isn't that big of a secret to have been kept secret. Frying catfish isn't rocket science.
  5. My yankee super market didn't have any corn flour so I substituted fine corn meal. But they did have fresh farm-raised catfish fillets. I served it as a sandwich on toasted hard rolls slathered with creole tarter sauce. With cole slaw on the side it made a great dinner.
  6. This was good but thought could use more seasonings so after frying one for taste I added some garlic powder, onion powder, and seasoning salt to the corn flour. Do think I will continue to use my mixture of cornmeal with a bit of flour.
  7. Mmmm. Although 1tsp cayenne really wasn't that spicy. Next time: MORE. No corn flour so used corn meal. Nice crunchy texture. I just used the nuggets I had and sliced them in half. We enjoyed!
  8. Simply awesome. Nothing more to be said.
  9. I was not a fan of catfish in the States and I've never seen it here in I tried it with a salmon fillet I had in the freezer...WOW is all I can say...this is amazingly tasty for the few ingredients it uses! Once you are done with frying the fish - deep fry - Read more ...