Crunchy, flavorful Air Fryer Catfish Strips made with cornmeal, almond flour, buttermilk, and Cajun spices. All the taste, none of the grease!
Alright, let’s talk about fried catfish. If you grew up in the South, you probably have very strong opinions about it. It’s not just food—it’s an event. I’m talking backyard fish fries, folding chairs, a cooler full of sweet tea, and a plate piled high with crispy golden fillets.
For me, catfish nights were always the best nights. My grandpa, a man who swore by cast iron skillets and didn’t trust a recipe without at least a little cayenne, made the best fried catfish I’ve ever had. The crunch? Perfect. The spice? Just enough to make your nose tingle. And let’s not forget the sides—cornbread, coleslaw, and hush puppies that were basically just an excuse to eat more fried food.
But here’s the thing—I am not my grandpa. I do not have the patience to deal with a pot of hot oil, splatters all over my kitchen, or my house smelling like a fish shack for three days. So when I figured out how to make crispy, golden Air Fryer Catfish Strips without the deep frying, I knew I had to share.
Same crunchy, Southern-style goodness—just with way less effort.
Why You’ll Love This Air Fryer Catfish Strips Recipe?
- Crispy Without the Grease – You get that classic cornmeal crunch, but no messy deep frying.
- Big Cajun Flavor – Smoked paprika, garlic, a little cayenne… just enough heat to keep it interesting.
- Easy and Quick – Less than 30 minutes from start to finish, with almost no cleanup.
- Healthier Than Fried – Not that I’m counting, but skipping all that oil makes a difference.
- Perfect for Any Meal – These work for dinner, game night, or even wrapped up in a po’ boy sandwich.
Basically, if you love fried catfish but hate the hassle, you need to try these.
Ingredient Notes:
If you’ve ever made Southern-style catfish before, you’ll recognize these. But let’s break down why each one matters.
Catfish Fillets
Fresh is best! Look for fillets that are firm and smell clean, not overly “fishy.” Using frozen? No problem—just make sure they’re completely thawed and patted bone dry. Moisture = soggy coating, and nobody wants that.
Cornmeal & Almond Flour
Cornmeal is non-negotiable. It’s what gives catfish that iconic crunch. Almond flour adds a little extra richness, but if you don’t have it, regular flour works fine too.
Cajun Seasoning Mix
This is where the magic happens—smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Feel free to tweak the spice level. My grandpa would say more cayenne, but my taste buds have softened over the years.
Egg & Buttermilk
This combo makes sure the coating actually sticks to the fish. Buttermilk also tenderizes it a little, which gives you that melt-in-your-mouth texture. No buttermilk? Mix regular milk with a splash of lemon juice.
Cooking Spray or Olive Oil
A light spritz of oil before air frying gives you that crispy, golden crust—without deep frying. I use avocado or olive oil spray, but anything works.
Pro Tip: Let the coated fish sit for a few minutes before air frying. It helps the breading stay put!
How To Make Air Fryer Catfish Strips?
Making crispy catfish in the
Step 1: Prep the Catfish
Cut your catfish into 1-inch wide, 3-4 inch long strips. This size gives you the perfect balance—crispy edges, flaky inside.
Then, pat them dry—and I mean bone dry. Any moisture left on the fish will mess up the coating.
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Step 2: Set Up Your Breading Station
Grab two bowls:
- In one, whisk together the egg and buttermilk—this is your glue.
- In the other, mix the cornmeal, almond flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
Step 3: Coat the Catfish
Take a fish strip, dunk it in the egg mixture (let the excess drip off), then roll it in the cornmeal mixture. Press it gently to make sure it’s fully coated.
Pro tip: Let the breaded fish sit for about 5 minutes before air frying. It helps the breading stick better.
Step 4: Air Fry Like a Pro
Preheat your
Lightly grease the
Cook for 8 minutes, then flip and cook for another 5-7 minutes. They should be golden brown and crispy.
Step 5: Serve & Devour
Let them sit for a minute (if you can wait), then serve with fresh lemon wedges and a good tartar sauce.
Storage Options:
If you somehow have leftovers:
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze them on a baking sheet, then transfer to a bag—good for up to 2 months.
- Reheating: Air fry at 375°F (190°C) for 5 minutes—good as new!
Variations and Substitutions:
- Make It Spicier: Add more cayenne or drizzle with hot sauce before serving.
- Try a Different Fish: This works with tilapia, cod, or even shrimp!
- Go Low-Carb: Swap cornmeal for crushed pork rinds for a keto-friendly version.
- Po’ Boy Style: Stuff these into a hoagie roll with lettuce, tomato, and remoulade.
What to Serve with Air Fryer Catfish Strips?
These go with just about everything, but here are my favorites:
- Coleslaw – Creamy, crunchy, and the perfect contrast to the spice.
- Cornbread – Because Southern meals need cornbread.
- Hush Puppies – Another classic pairing that never fails.
- Pickles – Trust me. The tangy crunch is so good with crispy fish.
Frequently Asked Questions:
Can I make these without an
Yep! Bake them at 425°F (218°C) for 15-20 minutes, flipping halfway.
Why isn’t my catfish crispy?
Make sure the fish is really dry before breading, and don’t overcrowd the
Can I use frozen catfish?
Yes! Just thaw it completely and pat it dry before breading.
And there you have it—crispy, flavorful Air Fryer Catfish Strips with zero deep-frying hassle. Whether it’s dinner, a backyard get-together, or a midnight snack (no judgment), these will disappear fast.
What’s your favorite dipping sauce for catfish? Let me know—I’m always up for trying something new!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Air Fryer Catfish Strips
Ingredients
For the Catfish Strips:
- 1 lb fresh catfish fillets cut into strips
- ½ cup cornmeal
- ¼ cup almond flour or all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional for added spice
- 1 large egg beaten
- 2 tablespoons buttermilk or dairy-free alternative
- Cooking spray or olive oil
For Serving (Optional):
- Fresh lemon wedges
- Homemade tartar sauce
Instructions
Prepare the Catfish Strips
- Begin by cutting the catfish fillets into strips approximately 1 inch wide and 3 to 4 inches long. This size ensures even cooking and a balanced ratio of crispy coating to tender fish.
- Using a paper towel, pat the fillets dry to remove excess moisture. This step is crucial for achieving a crispy exterior, as excess moisture can cause the coating to become soggy.
Prepare the Breading Station
- Set up two shallow bowls for the breading process.
- In the first bowl, whisk together the egg and buttermilk until fully combined. This mixture helps the breading adhere to the fish.
- In the second bowl, combine the cornmeal, almond flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to evenly distribute the spices throughout the coating.
Coat the Catfish Strips
- One at a time, dip each catfish strip into the egg mixture, ensuring it is completely coated. Allow any excess liquid to drip off before transferring the strip to the cornmeal mixture.
- Gently roll the catfish strip in the dry mixture, pressing lightly to ensure an even coating. Repeat this process for all strips, placing them on a plate or baking sheet once coated.
- Pro Tip: Allow the breaded fish to rest for 5 minutes before air frying. This step helps the coating adhere more effectively and reduces the risk of it falling off during cooking.
Air Fry the Catfish
- Preheat the air fryer to 400°F (200°C) for 3-5 minutes to ensure even cooking.
- Lightly grease the air fryer basket with cooking spray or olive oil to prevent sticking. Arrange the catfish strips in a single layer, ensuring they are not overlapping. If necessary, cook in batches to avoid overcrowding.
- Lightly spray the tops of the catfish strips with cooking oil for additional crispiness.
- Air fry for 8 minutes, then carefully flip the strips and continue cooking for an additional 5-7 minutes, or until they are golden brown and crispy.
Serve and Enjoy
- Once the catfish strips are fully cooked, remove them from the air fryer and let them rest for 1-2 minutes. This allows the coating to set and enhances the texture.
- Serve immediately with fresh lemon wedges and homemade tartar sauce for an authentic Southern-style experience.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
