Cajun Compromise Catfish Recipe -
Cajun Compromise Catfish Recipe

Cajun Compromise Catfish

Recipe by  

"A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level is the result of a compromise between my wife and I. It can be served with tartar sauce for the timid, or hot sauce for the not-so-timid. Great for appetizers or a main dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr 10 mins


  1. Soak the fish pieces in milk for at least 30 minutes.
  2. In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
  3. Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
  4. Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2007

This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature.

Most Helpful Critical Review
Jan 29, 2008

I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making 3 batches of the breading (I used 3 lbs of fish, so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish, so my breading was basically mush before frying, and letting it sit in the fridge. My recommendations are to double or triple this recipe, use fresh or completely thawed fish, and when putting it in the fridge, make sure it is in a single layer in your pan. By the way the taste of the seasoning, wasn't bad, but wasn't my favorite by far.


37 Ratings

Feb 28, 2007

Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.

Mar 31, 2008

This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe!

Feb 06, 2006

My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinch, if I can find more recipes as good as this one.

Oct 25, 2008

Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like it spicy down south) and my catfish turned out wonderful. Thanks for the recipe. This one's a keeper.

Dec 23, 2011

AMAAAZING!!!! I myself am not a big fish lover but i made this for my boyfriend and i for dinner with dirty rice and it turned out absolutely amazing! Had just the right amount of heat to make both him and i happy. He's all about spicy HOT food, me not so much. Will definitely be saving this to make it again and again! Thanks for the recipe :)

Jan 22, 2012

Great and simple recipe for catfish. It turned out great and husband asked to add it to our recipes. Thanks.


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  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 41.2 g
  • 82%
  • Sodium
  • 877 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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