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Catfish Fingers with Cajun Remoulade

Enjoy the crispy delight of catfish fingers paired with a zesty Cajun remoulade, perfect for any gathering or cozy evening at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cajun Remoulade
  • 2/3 cup mayonnaise
  • 2 tablespoons Creole mustard Can substitute with regular yellow mustard.
  • 1 teaspoon prepared horseradish
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun or Creole seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • pinch cayenne pepper Add for heat.
For the Catfish Fingers
  • 1 pound Catfish fillets, cut into 1-inch strips Fresh catfish is preferred.
  • 1/2 cup buttermilk Adds tang and moisture.
  • 1 large egg At room temperature.
  • 1 teaspoon Creole seasoning For the catfish marinade.
  • 3/4 cup all-purpose flour For the coating.
  • 1/2 cup yellow cornmeal For added texture.
  • 1 teaspoon salt
  • Vegetable oil for frying Use high-quality options like peanut or canola oil.

Method
 

Preparation of Cajun Remoulade
  1. In a small bowl, stir together all the remoulade ingredients until well blended. Cover and refrigerate for at least 30 minutes.
Marinating the Catfish
  1. Cut the catfish into 1-inch strips and place them in a medium bowl.
  2. Whisk together buttermilk, egg, and Cajun seasoning, then pour over the catfish ensuring all pieces are well-coated. Cover and refrigerate for 30 minutes to 2 hours.
Preparation for Frying
  1. Mix flour, cornmeal, and salt in a pie plate.
  2. In a Dutch oven or deep skillet, heat oil over medium-high heat until it reaches 350 to 365°F.
Frying the Catfish
  1. Dredge each piece of catfish in the cornmeal mixture, shaking off excess.
  2. Fry in batches for 3-4 minutes until golden brown. Use a slotted spoon to transfer to a paper towel-lined plate.
Serving
  1. Serve catfish fingers hot with the chilled remoulade on the side for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Can be reheated in an air fryer or oven for best texture.