Cajun Fish and Chips

March 17, 2025 Nathan L. Judice Columns, Freshwater Fishing, How Sportsmen Cook, Newsletters, Recipes

A spicy tartar sauce compliments these crispy, golden fillets

There’s nothing like a day spent fishing in Louisiana’s winding bayous and backwater lakes. Whether you’re casting for speckled trout in the marsh or pulling in a mess of catfish from a muddy riverbank, fishing here isn’t just a hobby — it’s a tradition.

Growing up, early mornings meant loading up the boat with rods, bait and an ice chest full of snacks before heading out to a favorite fishing spot. The smell of cypress trees, the hum of insects and the occasional splash of a big one breaking the surface made the hours pass like minutes. Growing up, we didn’t need fancy plates or silverware after a long day on the bayou. Once the fish were cleaned, seasoned and fried to golden perfection, they’d go straight into a brown paper bag with a handful of sliced onions, a sprinkle of extra Cajun seasoning and a few dashes of hot sauce. The grease would soak into the bag as we shook it up, making every bite even more flavorful. We’d pass it around, eating crispy fillets with our hands, the smell of fried fish mixing with the cool evening air.

This Cajun Fish and Chips recipe takes me back to those days. The crispy, golden fillets seasoned with bold Louisiana spices, paired with twice-fried Cajun fries and a spicy homemade tartar sauce, bring the best of the bayou straight to your plate.

INGREDIENTS FOR THE FISH:

  • 1 ½ lbs. white fish fillets (catfish, sac-a-lait, or bass)
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp. baking powder
  • 1 tbsp. Cajun seasoning
  • ½ tsp. black pepper
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 to 2 tbsp. hot sauce (Louisiana or Crystal)
  • 1 cup cold beer (or sparkling water)
  • Oil for frying

INGREDIENTS FOR THE FRIES:

  • 3 large russet potatoes, cut into fries
  • Oil for frying
  • 1 tbsp. Cajun seasoning

INGREDIENTS FOR THE TARTAR SAUCE:

  • ½ cup mayo
  • 2 tbsp. chopped pickles or relish
  • 1 tbsp. hot sauce
  • 1 tbsp. Creole mustard
  • 1 tbsp. fresh or dried dill
  • 1 tsp. Cajun seasoning
  • 1 tsp. lemon juice
  • ½ tsp. Worcestershire sauce
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder

PREPARATION: Serves 4

Make the spicy Cajun tartar sauce

  1. Mix all tartar sauce ingredients in a bowl and refrigerate until ready to serve. You can make the tartar sauce up to a day ahead of time, the longer it sits in the refrigerator the better it will be.

Prep the fries

  1. Cut potatoes into fries and soak them in cold water for at least 30 minutes (removes excess starch for crispiness).
  2. Drain and pat completely dry.
  3. Heat oil to 325°F and fry potatoes in batches for 3-4 minutes until softened but not browned. Remove and drain. Set aside to cool slightly for the second fry.

Fry the fish

  1. Heat oil to 350°F.
  2. In a bowl, whisk together flour, cornstarch, baking powder, salt, Cajun seasoning, black pepper, paprika, garlic powder and onion powder.
  3. Add hot sauce and beer while whisking until smooth.
  4. Pat fish dry, then lightly coat with flour before dipping into the batter.
  5. Fry fish in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack.

Finish the fries

  1. Increase oil temperature to 375°F and fry the potatoes again for 2-3 minutes until crispy and golden.
  2. Drain and immediately toss with Cajun seasoning and salt.

Serve with lemon wedges, coleslaw and a side of “mushy” red beans, which are way better than the traditional “mushy peas.”

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