• Tommy Centola

Spicy Cajun Fried Catfish

A great way to add flavor to breaded foods is to use crushed potato chips. It not only adds flavor but texture as well. Here's a take on fried catfish.


4 cups buttermilk

1/4 cup kosher salt

1 1/2 tablespoons ground chipotle chili powder, divided

3 1/2 pounds catfish fillets

3 cups Zapp's Spicy Crawtator Potato Chips

3 1/3 cups corn flour

4 teaspoons baking powder

Canola oil for frying


In a large bowl, whisk together buttermilk, salt, and 1 tablespoon chili pepper. Submerge catfish fillets in buttermilk mixture. Cover and refrigerate for at least 1 hour or overnight.

In the work bowl of a food processor, pulse potato chips until ground. In a large bowl, whisk together ground potato chips, corn flour, baking powder, and remaining 1 tablespoon chili powder.

Heat a deep fryer filled with canola oil to 365℉.

Remove catfish from bowl, discarding buttermilk mixture. Dredge in potato chip mixture, ensuring both sides are fully covered. Working in batches, fry catfish until golden brown and cooked through, about 3 minutes. Let them drain on paper towels before serving hot.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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