Recipe courtesy of Sam Carroll and Cody Carroll

Thin-Cut Catfish with Spillway Sauce

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 8 servings
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Oil, for frying

Three 6-ounce boneless, skinless catfish fillets

1 cup cornmeal

1 cup corn flour

1 tablespoon Cajun seasoning

2 large eggs

2 dashes hot sauce

Kosher salt and freshly ground black pepper

Spillway Sauce, recipe follows, for serving

Spillway Sauce:

1 cup mayonnaise

1/2 cup ketchup

1 tablespoon Cajun seasoning

1 1/2 teaspoons Worcestershire sauce


Special equipment:
a deep-frying thermometer; a boning knife
  1. Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
  2. Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up. 
  3. Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water. 
  4. Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.) 
  5. In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
  6. Serve the catfish with the Spillway Sauce on the side.

Spillway Sauce:

  1. Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.
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