Louisiana Style Fried Catfish (Printable)
Crispy catfish fillets coated in Cajun-seasoned cornmeal with tangy homemade tartar sauce on the side.
# What You'll Need:
→ For the Fried Catfish
01 - 4 catfish fillets (about 6 oz each), skinless
02 - 1 cup buttermilk
03 - 2 teaspoons hot sauce (e.g., Tabasco)
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 2 teaspoons Cajun seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon paprika
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, 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 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets, ensuring they're fully coated. Cover and marinate in the refrigerator for at least 15 minutes, up to 1 hour for deeper flavor.
02 - Combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a large plate or shallow bowl. Mix thoroughly to distribute spices evenly.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F over medium-high heat. Maintain temperature throughout frying for optimal crispiness.
04 - Remove catfish from marinade, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure the breading adheres completely to all sides.
05 - Fry fillets in batches to avoid overcrowding, 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a bowl. Mix well until fully incorporated. Season with salt and pepper to taste.
07 - Plate the fried catfish while hot, accompanied by the homemade tartar sauce on the side. Serve immediately while fillets are at their crispest.
# Expert Advice:
01 -
- The buttermilk soak makes the fish impossibly tender while that Cajun spiced cornmeal creates a crust shatters beautifully when you bite in
- Homemade tartar sauce beats anything from a jar, and you can adjust the tang to hit exactly right
02 -
- Rushing the oil temperature will make the coating soggy and greasy instead of crisp
- Letting excess marinade drip off before coating prevents the cornmeal from clumping up
03 -
- Preheat your oven to 93°C and keep cooked fillets warm while finishing the rest
- Double the tartar sauce recipe because it disappears faster than you expect