Whole Fried Catfish from Pappadeaux features a golden, crispy exterior encasing tender, flaky catfish fillets, seasoned with a blend of Cajun spices and served with a side of tangy remoulade sauce for a flavorful, Southern-inspired seafood experience.
Equipments
- Deep fryer
- Large mixing bowl
- Tongs
- Wire rack or paper towels
- Chef's knife
- Cutting board
- Measuring spoons
- Fish spatula
- Plate
- Small bowl (for sauce)
- Whisk (for sauce)
- Food thermometer
Ingredients
- 2 whole catfish, cleaned and scaled
- 1 cup buttermilk
- 2 cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce
- 2 tablespoons chopped pickles
- 1 tablespoon chopped capers
- 1 tablespoon chopped fresh parsley
- 1 small garlic clove, minced
Choosing fresh whole catfish is essential to achieve tender, flaky fillets with the right texture. Soaking the catfish in buttermilk helps tenderize the fish and enhances the adherence of the seasoned cornmeal coating. The mixture of Cajun seasoning, paprika, garlic powder, and cayenne pepper provides a robust, Southern-inspired flavor profile that complements the crispy fried exterior. Using vegetable oil at the correct frying temperature ensures the catfish cooks evenly without becoming greasy, which you can monitor with a food thermometer. Your homemade Whole Fried Catfish from Pappadeaux copycat menu will capture the authentic taste and texture of the original dish.
Instructions
- Instructions:
- Pat catfish dry with paper towels on cutting board.
- In large mixing bowl, combine buttermilk and catfish; marinate 30 minutes.
- In another bowl, whisk together cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Remove catfish from buttermilk, letting excess drip off.
- Dredge catfish in cornmeal mixture, coating thoroughly on all sides.
- Heat vegetable oil in deep fryer to 350°F.
- Carefully lower catfish into hot oil with tongs.
- Fry catfish 8–10 minutes, turning if needed, until golden brown and cooked through (internal temp 145°F).
- Transfer catfish to wire rack or paper towels to drain.
- In small bowl, whisk together mayonnaise, Creole mustard, lemon juice, hot sauce, pickles, capers, parsley, and minced garlic for remoulade sauce.
- Plate fried catfish and serve with remoulade sauce.
Substitution
Whole Fried Catfish from Pappadeaux copycat menu offers a crispy, flavorful crust with tender catfish inside, complemented by a zesty remoulade sauce. If you cannot source whole catfish, catfish fillets work well as a substitute to reduce frying time and improve even cooking. Using a deep fryer ensures consistent oil temperature, but a heavy-bottomed skillet can also suffice if you monitor the oil heat carefully. When preparing the remoulade, feel free to adjust hot sauce levels to match your preferred spice tolerance. Always use a food thermometer to confirm the fish reaches an internal temperature of 145degF for safe consumption.
Tips
Ensure your vegetable oil reaches a consistent 350degF before frying to achieve a crispy exterior without absorbing excess oil. Use a food thermometer to confirm the catfish reaches an internal temperature of 145degF for safe consumption. Allowing excess buttermilk to drip off before dredging ensures an even coating of the seasoned cornmeal mixture. Place the fried catfish on a wire rack rather than paper towels to prevent sogginess and maintain crispiness.
Nutritions
Whole fried catfish provides a rich source of protein essential for muscle repair and overall body function. The use of buttermilk helps tenderize the fish, while the cornmeal coating adds a modest amount of carbohydrates and fiber. Cajun spices contribute antioxidants and anti-inflammatory properties without adding calories. You can enjoy this dish as part of a balanced meal, pairing it with vegetables to enhance its nutritional profile.
Storage
Store whole fried catfish in an airtight container and refrigerate at 40degF (4degC) or below to maintain crispiness and freshness. For longer storage, freeze the catfish wrapped tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag to prevent freezer burn. When reheating, use an oven or air fryer to restore the crispy texture without drying out the tender fillets, ensuring your meal retains its Southern-inspired flavor.
Variation or Alternatives
You can experiment with using panko breadcrumbs mixed with cornmeal for a crunchier crust on your whole fried catfish. Instead of buttermilk, try soaking the fish in a mixture of plain yogurt and lemon juice to add a tangy flavor and tenderize the flesh. If you prefer baking over frying, coat the catfish in the seasoned cornmeal blend, place on a greased wire rack, and bake at 425degF for 20-25 minutes until crisp and cooked through. Swap out the traditional remoulade by blending avocado, lime juice, cilantro, and Greek yogurt for a creamy, fresh dipping sauce that complements the Cajun spices.
Allergies
Whole Fried Catfish from Pappadeaux contains common allergens such as fish and eggs, which are present in the catfish fillets and mayonnaise-based remoulade sauce. The cornmeal and all-purpose flour coating may also contain gluten, posing risks for individuals with celiac disease or gluten sensitivities. If you have allergies to seafood, eggs, or gluten, it's important to confirm ingredient details before enjoying this dish.
Why this recipe?
The Whole Fried Catfish at Pappadeaux is celebrated for its perfectly crispy, golden-brown crust and tender, flaky interior, seasoned with a blend of Cajun spices that deliver authentic Louisiana flavor. This dish offers a balanced combination of crunch and juiciness, complemented by a tangy remoulade or tartar sauce that enhances every bite. People appreciate the cultural authenticity and satisfying texture that make each serving a memorable Southern culinary experience. You'll find attempting a copycat recipe rewarding because it allows you to recreate a cherished regional specialty with fresh ingredients tailored to your taste.