Save to Pinterest This dish features tender catfish fillets marinated in buttermilk and hot sauce, then coated with a spiced cornmeal mixture and fried to a golden crisp. A creamy, tangy tartar sauce complements the bold Cajun flavors perfectly. This Southern classic is ideal for casual gatherings and pairs well with sides like coleslaw or fries. Try adding a pinch of cayenne for extra heat or swapping catfish with tilapia or cod for variation.
The catfish fryer at my local spot in Baton Rouge had this line out the door every Friday, and I finally understood why when I bit into that first crisp, golden fillet with just the right amount of Cajun kick. Something about hot oil hitting that cornmeal crust creates this sound that makes your stomach growl before you even see the food.
My roommate from college invited me home to Shreveport for a weekend, and her mama taught us both how to properly judge when the oils hot enough using a wooden spoon trick. We ate these fillets on the back porch with sweet tea while fireflies started coming out, and I realized this is what Sunday supper should always taste like.
Ingredients
- Catfish fillets: Fresh catfish has this sweet, mild flavor that holds up beautifully to bold spices, and skinless fillets fry up more evenly
- Buttermilk: The acidity tenderizes the fish while creating the perfect base for the cornmeal to cling to
- Hot sauce: A couple teaspoons in the marinade layers in subtle heat without overwhelming the delicate fish
- Yellow cornmeal: This creates that signature Southern crunch and golden color white cornmeal just cannot match
- All purpose flour: Blending flour with cornmeal lightens the crust so it is crisp rather than rock hard
- Cajun seasoning: This blend brings paprika, garlic, and cayenne in one shake, saving you from measuring a dozen spices
- Garlic powder: Garlic powder distributes more evenly than fresh garlic in the dry coating mix
- Paprika: Adds that gorgeous reddish gold hue and a subtle earthy sweetness
- Mayonnaise: Real mayo forms the creamy backbone of a proper tartar sauce
- Dill pickles: Chopped fine, these bring the classic briny crunch people expect in tartar sauce
- Capers: These little salty buds add a briny punch that cuts through the fried richness
- Fresh lemon juice: Brightens the whole sauce and balances the heavy mayonnaise
Instructions
- Marinate the fish:
- Whisk buttermilk and hot sauce in a shallow dish until completely combined, then submerge the catfish fillets in the liquid. Let them soak up that tangy goodness for at least 15 minutes, though an hour in the fridge makes the flavor even better.
- Mix the coating:
- Pile the cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper onto a large plate or in a shallow bowl. Use a fork to blend everything thoroughly so each fillet gets the same spice distribution.
- Heat the oil:
- Pour about an inch of vegetable oil into a deep skillet or Dutch oven and crank the heat to 175°C. You will know it is ready when a small pinch of cornmeal sizzles immediately upon hitting the oil.
- Coat the fillets:
- Lift each catfish fillet from the buttermilk and let the excess drip off for a second. Press the fish firmly into the cornmeal mixture, turning to coat both sides completely.
- Fry to perfection:
- Slide the coated fillets into the hot oil without overcrowding the pan. Fry for about 3 to 4 minutes on each side until deep golden brown and audibly crispy, then transfer to paper towels to drain.
- Make the tartar sauce:
- Scoop the mayonnaise into a small bowl and stir in the chopped pickles, capers, lemon juice, Dijon, and fresh parsley. Season with salt and pepper until the flavors pop.
- Serve immediately:
- Plate the hot, crispy catfish alongside a generous dollop of tartar sauce while everything is still fresh and warm.
Save to Pinterest Last summer my neighbor smelled the frying from across the driveway and showed up with a container of his grandmothers coleslaw. We ended up feeding both our families on the patio while the kids ran through the sprinkler, proving that good food has this way of bringing people together.
Getting the Crust Right
Press the cornmeal mixture onto the fish firmly rather than just shaking it on. You want a solid, even coating that will not flake off in the hot oil. A light shake removes excess coating, but do not overdo it or you will lose those crispy edges that make fried catfish so addictive.
Frying Without the Mess
Set up a draining station with paper towels on a baking sheet before you start frying. This keeps your counter clean and lets you batch fry without stopping. A splatter screen saves you from hours of cleanup and keeps the hot oil where it belongs.
Making It a Complete Meal
A proper Southern spread deserves more than just the main event. Round out the plate with sides that complement the crispy fish and tangy sauce.
- Creamy coleslaw adds a cool, crunchy contrast to the hot fried fish
- Hush puppies soak up any extra tartar sauce and complete the experience
- A simple green salad with vinaigrette cuts through the richness
Save to Pinterest There is something genuinely joyful about biting into that first hot, crispy fillet you made yourself. Gather some friends, pour some sweet tea, and let the frying begin.
Recipe FAQs
- → How do I get a crispy coating on the catfish?
-
Marinate the fish in buttermilk and hot sauce before dredging in the seasoned cornmeal mixture. Fry in hot oil until golden and crisp.
- → Can I adjust the spice level?
-
Yes, add cayenne pepper to the cornmeal mixture for more heat or reduce the hot sauce in the marinade.
- → What can I serve with this dish?
-
Traditional sides include coleslaw, hush puppies, or fries to complement the flavors and textures.
- → Is there a good alternative to catfish?
-
Tilapia or cod can be used as a substitute if catfish is unavailable or to vary the flavor.
- → How should the tartar sauce be stored?
-
Keep the tartar sauce refrigerated in an airtight container and use within a few days for freshness.
