Thin Cut Catfish

Cajun Aces, Season 2


Prep Time
Cook Time
Total Time


  • 3 (6 ounce) boneless and skinless catfish filets
  • 1 cup cornmeal
  • 1 cup corn flour
  • 1 tbsp Cajun Select seasoning
  • 2 large eggs
  • 2 dashes hot sauce
  • ½ cup water
  • Kosher salt and freshly ground black pepper
  • Spillway Sauce for dipping


  • Heat a large Dutch oven outfitted with a halfway with oil and heat to 360 degrees.
  • Unwrap catfish and place on a quarter sheet tray. Place in freezer for 15 minutes to chill and firm up.
  • Meanwhile whisk together cornmeal, flour, and Cajun seasoning in a pie plate or casserole dish.
  • In a second pie plate or casserole dish, beat together the eggs, hot sauce, water, and salt and pepper.
  • Remove catfish from freezer and use a boning knife to very carefully thinly cut the catfish into thin filets. You should be able to get 4-5 pieces from each catfish filet.
  • Dredge the fish through the egg mixture then the cornmeal and add to the hot oil, being careful not to over crowd your oil. Fry until crisp and golden brown, about 2-3 minutes. Remove to a paper towel lined sheet tray fitted with a wire rack. Repeat with remaining catfish.
  • Enjoy with a side of Spillway Sauce for dipping

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Recipes, stories, and lagniappe from Chefs Cody and
 Sam Carroll of Food Network’s Cajun Aces.

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