Cenla Catfishing and Guide Service




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Louisiana State


Tips & recipes



Big Daddy's Special Fried Catfish 

taken from www.greatcajuncooking.com

Ingredients: 3-4 lbs catfish filets
1 cup yellow mustard
1 cup Louisiana Hot Sauce (or substitute 1/2 cup of Tabasco)
3 cups yellow corn flour
1 cup white regular flour
Tony Chachere's seasoning
1 gal vegetable oil (any kind)
and, 1 large black iron pot (for frying)


Procedure: In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony's to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completely covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional).

Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony's.



Cajun Fried Catfish 

  1. 1lb of Catfish Fillets
  2. 2 cups cornmeal
  3. 1 egg
  4. 1/2 can of beer (your choice of brands)
  5. 2 tbls mustard
  6. 1 cup milk
  7. Tabasco Sauce
  8. Cayenne Pepper
  9. Salt & Pepper

Mix beer, egg, mustard (1-2 tbsp), half of milk and Tabasco Sauce to taste. Let sit on the side. Pour half of milk over catfish fillets and allow to sit. Now mix corn meal, cayenne pepper and salt and pepper to your taste (remember the hotter the better). Now drain milk off fillets and dip in beer, egg, and mustard mix. Toss with the dry mix and fry in hot grease. Drain, salt and pepper to taste as soon as out of grease. Eat and Enjoy.

Grilled Catfish Fillets

  1. 1-2 large catfish fillets 
  2.  Seasoning to taste (Tony's, Cayenne Pepper, salt, lemon-pepper, etc.)  
  3. Butter or Olive Oil

Take the fillets and season. Place 1-2 pats of butter on fillets and wrap in aluminum foil. Place on hot fire. After 2-4minutes on each side open foil and allow fish to absorb smoke for a few minutes. 

Plate and enjoy


Bacon Wrapped Catfish

  1. 2 6-oz. catfish filets
  2. Salt & pepper to taste
  3. 2/3 c. chopped onion
  4. 2 T. minced fresh parsley
  5. 1 T. minced fresh cilantro
  6. 1 T. minced fresh thyme
  7. 8 bacon slices

Preheat broiler. Season catfish with salt and pepper. Combine onion with parsley, cilantro and thyme in small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 filet crosswise atop bacon. Spread with onion mixture. Top with second filet. Fold bacon slices over fish to enclose completely Holding hand on seam, turn fish over, seam side down. Broil until bacon is brown and crisp, about 8 minutes. Turn fish over with large spatula and continue to broil 8 more minutes. Remove bacon. Transfer fish to platter to serve.

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Catfish Supreme

  1. 1-2 lbs. catfish filets, cut in strips
  2. 1 lb. small, peeled shrimp
  3. 1 1/2 c. sliced fresh mushrooms
  4. 1 c. chopped fresh parsley
  5. 1 c. sliced green onions
  6. 1 stick butter or margarine
  7. 2 t. blackened fish seasoning
  8. 2 cans cream of shrimp soup
  9. 4 T. mayonnaise

Sprinkle catfish strips with blackened fish seasoning. Spread with mayonnaise and set aside for 15 minutes. Heat butter in a pan until a drop of water will sizzle when dropped in. Sear both sides of fish strips until golden. Spread fish in one layer in a 13" x 9" baking dish. Add more butter to skillet. Sauté’ mushrooms until golden. Add parsley, green onions and shrimp. Reduce heat to low and cook until shrimp are pink and tender. Stir in cream of shrimp soup and blend well. Ladle soup mixture over fish and bake at 375 degrees for 20 minutes.

Catfish-Okra Gumbo:

  1. ½ cup vegetable oil
  2. 2 quarts fresh okra, sliced
  3. 1½ teaspoons salt
  4. ½ teaspoon black pepper
  5. ½ teaspoon red pepper
  6. ¼ cup parsley, chopped
  7. ½ cup onion tops, chopped
  8. 1 pound catfish, cubed
  9. 1½ quarts water
  10. ½ cup roux
  11. 2 fresh tomatoes, cut up, or ½ can tomato sauce
  12. 1 large clove garlic, minced
  13. 1 large onion, chopped

Use heavy pot; heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil, and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, catfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour.

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Broiled Mayo Fillets: Submitted by Jerry Trew (4/4/02)

Put aluminum foil on the broiling pan so there’s no cleanup.

Salt both sides of fillet to taste, and add any other spices you want to try

Place boneless, skinless fillet skin side down on foil.

Coat with about ¼” of mayonnaise

Broil, without turning, till done.  If mayo starts to get brown too quickly, you can move the pan further away from the heat, or even switch from broil to bake.  Just don’t burn the mayo.

When the fillet is flaky, it’s done.  

CHIPPER Catfish 
  • Catfish FILLETS
  • 1 Cup Crushed Potato Chips
  • 1/2 Cup Caesar Salad Dressing 
  • 1/2 Cup Shredded Cheddar Cheese

Dip fillets in dressing, place skin side down is a single layer in a greased 15 x 10 x 1 baking dish. Sprinkle crushed chips and cheese over fillets. Bake at 500 degrees 10-15 minutes.

Spicy Barbecued Catfish


 1/2 c. unsweetened apple juice

 1/2 c. barbecue sauce

 1/4 c. chopped green onion

 1/4 c. melted butter

 1 T. Worcestershire sauce

 1 t. tarragon 

2 lbs. catfish filets

 Procedure: Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10-15 minutes or until fish flakes with a fork.

 Tomato Catfish Stew


1 lb. Louisiana catfish filets

 1/2 lb. salt pork, chopped 

1 onion, chopped 

1 can tomato soup

 1/2 c. ketchup 

2 c. cubed potatoes

 1 t. salt

 2 T. oil

 1t. pepper

 1 box seasoned croutons

 Procedure: Fry salt pork in oil. Add catfish and sauté’ until halfway cooked. Add chopped onion and continue to sauté’. Combine soup, ketchup, potatoes, salt and pep-per. Add to catfish mixture and simmer 30 minutes. Serve in bowls and top with croutons.

Catfish Fingers with Spicy Dipping Sauce


 2 c. white cornmeal 

Salt & freshly ground black pepper

 2 1/2 lbs. large catfish filets, cut into 1" strips

 Peanut oil for flying 

1 T. finely chopped fresh parsley

 3/4 c. white wine vinegar

 2 green onions, thinly sliced

 2 cloves garlic, finely chopped 

1 shallot, finely chopped 

1/2 t. coarsely ground black pepper 

1/2 t. salt

 Procedure: Combine cornmeal, salt and pepper in shallow dish. Dredge catfish strips in cornmeal, shaking off excess. Set aside on wax-paper lined baking sheet. Heat 2" peanut oil in heavy skillet to 375 degrees. Add catfish strips to oil, 3 at a time, and fly 5 minutes, turning, until golden brown and fish flakes easily. Drain on paper towels and sprinkle lightly with salt. Combine all sauce ingredients right before serving.

Fried Catfish and Spicy Raspberry Sauce

Fry your catfish and serve this Spicy/Sweet Raspberry sauce with it.

Raspberry Sauce:

1 jar of raspberry jam

1 jalapeno pepper chopped extremely fine

empty jar of jam into a sauce pot and stir in the jalapeno pepper chopped. Bring to a simmer and allow to cook for ten minutes. Bring back to room temp and return to jar. Remember to mark the jar as to this is spicy ( take it from me this isn't good with peanut butter on a sandwich). Serve as a dipping sauce for fish instead of tartar sauce.


Orange Rosemary Poached Catfish
(Click photo to enlarge)
1 tablespoon vegetable oil
2 tablespoons diced red onion
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon grated orange zest
1/4 cup fresh orange juice
1/4 teaspoon dried rosemary, crushed (or 1 teaspoon chopped fresh rosemary)
1 1/4 pounds U.S. Farm-Raised Catfish fillets
  For garnish: orange slices
1. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes or until soft but not brown. Sprinkle with salt and pepper and stir in orange zest, orange juice and rosemary; stir and cook for 1 minute. Add catfish fillets and reduce heat to medium-low. Cover tightly and cook for 8 to10 minutes or until fish flakes easily when tested with a fork.
2. Place catfish on serving plates and spoon sauce from skillet over fillets. Garnish with orange slices.

This recipe is taken from the Keith Warren web page

Rio Grande Redfish Patties
by Captain Cliff Fleming


1 or 2 lbs Redfish fresh garlic
red onion\green onion\yellow onion\white onion
green chili (Anaheim pepper)\Poblano pepper\chili serrano\bell pepper
2 eggs
premium crackers\wheatsworth
Tabasco sauce
fresh lemon\lime\key limes
mild olive oil\canola oil
cayenne pepper
sugar white


There are many ways and combinations to mix these spices and vegetables the sky is the limit so lets go.

In a non stick skillet place a little olive oil fish fillets and small amounts of finely chopped garlic, peppers, onion; add a little Tabasco, cayenne pepper, lemon juice, pepper and salt if needed. Cook till done then place to side. This will look and taste great as is but don't eat it yet. Allow to cool a little and drain and save juice.

In a mixing bowl crush 1 package of crackers add 2 eggs, add precooked fish add finely chopped peppers, onion, lemon juice, Tabasco, cayenne pepper to taste, and 1 teaspoon sugar, salt and pepper to taste. This will probably be a little dry now add fish juices till the mixture is moist and will mold into patties firm enough to deep fry. Heat canola oil enough to halfway cover patties and fry till golden browned or about 5 minutes each side.

Remove from oil and drain.

Serve immediately with fresh lemon wedges or catsup.

Chilled in the refrigerator and served the next day are one of my favorites so make enough for leftovers.

You may substitute any kind of fish or combinations of fish frozen fish or sardines. My dad tricked me one time with sardines and I loved it and that is how this recipe came about.

Mix and match hot peppers or milder peppers till you develop a special mixture of your own remember the sky is the limit. Use one kind of pepper or onions or all kinds use your imagination. Your going to love em if you like fish or salmon patties; shark; flounder; orange roughy; shrimp; scallops, etc., or any mixture thereof.

Cajun Catfish With Sweet Onion Relish
4 U.S. Farm-Raised Catfish fillets
2 teaspoons olive oil, divided
1 cup chopped sweet onion (i.e. Vidalia)
1 cup chopped, seeded Roma tomatoes
3 tablespoons pitted and chopped calamata (Greek) olives
2 tablespoons water
1 tablespoon dried thyme leaves, divided
1 tablespoon paprika
1/2 teaspoon garlic salt
1/8 teaspoon ground red pepper (cayenne), or more to taste
1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Spoon onion into a bowl. Add tomatoes, olives, water, and 1 teaspoon thyme leaves. Cover and refrigerate at least 2 hours.
2. Prepare grill. Combine 1 teaspoon olive oil, remaining 2 teaspoons thyme, paprika, garlic salt, and red pepper. Rub mixture over both sides of catfish fillets. Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side, or until fish flakes easily when tested with a fork. Serve with relish. Serves 4.







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