Air Fryer Catfish
Air Fryer Catfish features catfish fillets soaked in buttermilk and coated in cornmeal with Cajun seasoning; air fry at 400°F for 12 minutes until crunchy and flaky.
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Method
- 1
Soak catfish in buttermilk for 15 minutes.
- 2
Mix cornmeal, flour, Cajun seasoning, garlic powder, salt, and pepper.
- 3
Remove catfish from buttermilk, letting excess drip off. Press into cornmeal mixture, coating all sides.
- 4
Spray generously with cooking spray.
- 5
Air fry at 400°F for 10-12 minutes, flipping halfway, until crust is golden and fish flakes. Serve with hot sauce, lemon, coleslaw, and tartar sauce.
Pro tip. The buttermilk soak tenderizes the fish and helps the coating stick. Cornmeal gives authentic Southern crunch — don't substitute breadcrumbs. Catfish has a mild, slightly sweet flavor that pairs perfectly with Cajun spice and hot sauce.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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