For an even crispier crust, try using a double-dredging technique: Dip the fish in the dry mixture, then egg, then dry mixture again, and repeat the process before chilling. Adjust the Cajun seasoning according to your preference. Start with a smaller amount and taste as you go. Ensure the oil is hot enough before adding the fish. If the oil isn't hot enough, the fish will absorb too much oil and become soggy. Don't overcrowd the pan while frying, as this will lower the oil temperature and result in uneven cooking. For a lighter version, consider baking the breaded catfish instead of frying. Preheat oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown and cooked through.
Lonnie Russel
Mar 22, 2025I've made this recipe several times, and it's always a winner. The chilling step is key to getting the breading to stick.
Kay Fay
Mar 2, 2025Easy to follow and the fish tasted great!
Jensen Corkery
Sep 24, 2024I added a pinch of cayenne pepper to the breading for an extra kick. Delicious!
Reva Crona
Mar 5, 2024This recipe is amazing! The fish came out perfectly crispy and flavorful. I adjusted the Cajun seasoning to my liking, and it was a hit with the whole family.
Destiney Langoshhills
Feb 10, 2024The best fried catfish recipe I've ever tried! The milk soak really makes a difference.