Louisiana Fried Catfish Tartar (Printable)

Golden catfish fillets seasoned with Southern spices and paired with a zesty homemade tartar sauce.

# What You'll Need:

→ For the Fried Catfish

01 - 4 catfish fillets (about 6 oz each)
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 1 1/2 teaspoons Cajun seasoning
07 - 1 teaspoon paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying

→ For the Tartar Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons dill pickles, finely chopped
14 - 1 tablespoon capers, drained and chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 tablespoon fresh parsley, chopped
18 - Salt and pepper, to taste

# How to Make It:

01 - In a shallow bowl, whisk together the buttermilk and hot sauce. Add the catfish fillets, turning to coat. Cover and refrigerate for at least 15 minutes (up to 1 hour) to marinate.
02 - In another shallow dish, mix the cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper until well combined.
03 - Remove the catfish from the marinade, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing gently to coat well on all sides.
04 - Pour vegetable oil into a large skillet or deep fryer to a depth of about 1 inch. Heat oil to 350°F.
05 - Fry the catfish in batches, 3–4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack or paper towels to drain.
06 - Combine mayonnaise, pickles, capers, lemon juice, mustard, and parsley in a small bowl. Stir well and season with salt and pepper to taste.
07 - Serve the fried catfish hot, accompanied by tartar sauce and lemon wedges.

# Expert Advice:

01 -
  • The cornmeal crust creates that incredible shatteringly crispy exterior while keeping the fish inside tender and moist
  • Homemade tartar sauce puts anything storebought to shame and comes together in two minutes flat
  • Something magical happens when buttermilk meets Cajun seasoning and hot oil your whole kitchen will smell like a Louisiana porch at sunset
02 -
  • Crowding the pan drops the oil temperature and makes soggy fish so cook in batches and keep the finished ones warm in a 200 degree F oven
  • The oil needs to stay around 350 degrees F invest in a cheap clip on thermometer if you fry things often
  • Pat the fillets dry before the buttermilk bath if they seem wet or the coating will not adhere properly
03 -
  • Cast iron skillets hold heat better than anything else and produce the most consistent results
  • Let the coated fish sit for about 5 minutes before frying to help the crust set and prevent it from falling off

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