Popeye's Copycat Cajun Fish

Popeye's Copycat Cajun Fish


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It's not a Fish Fryday, but you've got a hankering for some cajun catfish. This fish is spicy but not overwhelming, and is perfect for any gathering, especially when paired with our Popeye's Copycat Cajun Fries!

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Chicago, IL

Time needed

30 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 2 pounds boneless skinless catfish fillets
  • 1 cup, or more as needed, buttermilk
  • Batter:
  • 1 large egg
  • 1/4 cup corn muffin mix (such as Jiffy)
  • 1/4 cup flour
  • 2 1/2 teaspoons paprika
  • 2 teaspoons ground mustard
  • 2 teaspoons black pepper
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 dash of Louisiana hot sauce
  • Vegetable oil, for frying

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First, slice your fillets into 2 inch strips (think chicken tender-sized). In a large bowl, cover the fillets in buttermilk for 30-45 minutes.

In a separate bowl, whisk together the egg, flour, and corn mix. As soon as the batter has a smooth consistency, stir in all the spices. Chill the batter for 10-15 minutes.

In a large skillet, heat one inch of oil over medium-high heat. Dip each piece of fish in the batter and then fry each side for 3-4 minutes.

Remove the cooked fish from the hot pan and drain on paper towels. Serve with your favorite sauces and our Popeyes Copycat Cajun Fries.

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