Louisiana Fried Catfish Tartar (Print View)
Crispy catfish fillets with Cajun spices paired with tangy tartar sauce for a flavorful Southern meal.
# What You 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 - In a shallow dish, whisk together buttermilk and hot sauce. 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 - In a large plate or shallow bowl, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F. Maintain temperature throughout frying for optimal crispiness.
04 - Remove catfish from marinade, letting excess drip off. Dredge fillets in the cornmeal mixture, pressing gently to adhere coating on all sides.
05 - Fry fillets in batches, 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix well and season with salt and pepper to taste. Refrigerate until serving.
07 - Serve fried catfish hot with tartar sauce on the side. Accompany with coleslaw, hush puppies, or fries for a complete Southern meal.
# Expert Tips:
01 -
- The cornmeal crust creates this incredible shatteringly crisp exterior that locks in all the moisture
- That homemade tartar sauce alone is worth keeping jars of dill pickles stocked in your fridge always
02 -
- Do not overcrowd the pan or your oil temperature will drop and you will end up with soggy fish
- Let the fried fish rest on paper towels for at least two minutes before serving to keep that crunch intact
03 -
- Pat your catfish completely dry before placing it in the buttermilk for better coating adhesion
- Add a pinch of cayenne to the cornmeal mix if you want to kick up the heat