Louisiana Style Fried Catfish (Print View)
Crisp, golden catfish fillets seasoned with Cajun spices and paired with tangy tartar sauce.
# What You 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 Tips:
01 -
- The buttermilk soak keeps the fish incredibly tender while creating a crust that shatters beautifully when you bite into it
- Homemade tartar sauce puts anything from a jar to shame and takes literally two minutes to throw together
02 -
- Do not skip the wire rack cooling step or the bottom of your fish will get soggy which ruins all your hard work
- Letting the oil return to temperature between batches prevents greasy fish that is still undercooked inside
03 -
- Pat the catfish completely dry with paper towels before the buttermilk soak or the coating will not adhere properly
- Let the fried fish rest for 2 minutes before serving so the crust sets up and stays crisp longer