Cajun Cornmeal Catfish with Garlic Lemon Butter

Name: Cajun Cornmeal Catfish with Garlic Lemon Butter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 fish portions
Cuisine: Cajun-inspired
Ingredients: 4 portions catfish fillets; 2 tbsp Cajun seasoning; 1 fresh chili, finely chopped, optional; 1 lemon, sliced for serving; 3 cloves garlic, minced, interpreting source unclear unit; as needed cornmeal for coating; as needed oil for shallow frying; to taste salt and black pepper; 2 tbsp butter for sauce; 2 tbsp lemon juice for sauce; to finish green onion

Cajun-seasoned catfish pan-fried in cornmeal and finished with lemon butter.

By Hez ArslanUpdated October 2, 2026

Total 30 minMakes 4 fish portions

Jump to Recipe

The URL says chowder, but the actual source post has no soup ingredients or simmered broth: it calls for four portions of catfish to be coated in Cajun seasoning and cornmeal and fried. This recipe therefore follows the fish on the page. Pat the portions dry so the seasoned cornmeal adheres, then fry in a moderate layer of oil until the coating browns without burning. Fish should reach 63°C in the thickest part and flake easily. Melt the two tablespoons of butter with lemon juice separately instead of cooking the lemon so long that the sauce turns harsh. Spoon it over the hot fish and add green onion. Serve with rice or a simple salad.

Cajun Cornmeal Catfish with Garlic Lemon Butter

How to tell when it is ready

Coating golden and catfish center at least 63°C.

Tips

Dry fish before coating.
Watch salt in spice blend.
Fry at moderate heat.
Make butter sauce separately.

Troubleshooting

If cornmeal falls off, pat fish dry first.
If crust darkens before fish cooks, reduce heat.

Substitutions

Use another mild white fish with thickness-based cook time.
Use a prepared Cajun spice blend of similar salt level.

Variations

Omit optional fresh chili.
Use coarse or fine cornmeal for different crust texture.

Serving suggestions

Serve over rice.
Add a green salad.
Offer lemon wedges.
Top with chopped green onion.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate cooked fish up to 2 days; reheat until hot.

Food safety

Cook finfish to 63°C or until opaque and flaking; avoid raw-fish cross-contact.

Frequently asked questions

Is this a chowder?

No. Despite its URL, the source describes pan-fried Cajun catfish.

How should I store cajun cornmeal-crusted catfish with lemon butter?

Refrigerate cooked fish up to 2 days; reheat until hot.

Serve immediately so the cornmeal crust remains crisp.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Cajun Cornmeal Catfish with Garlic Lemon Butter