Cajun Fried Catfish with Tartar Sauce (Print version)
Spicy, crispy catfish fillets fried to golden perfection and paired with tangy homemade tartar sauce.
# What you'll need:
→ Catfish
01 - 4 catfish fillets, approximately 6 ounces each
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 cup yellow cornmeal
05 - 0.5 cup all-purpose flour
06 - 2 teaspoons Cajun seasoning
07 - 1 teaspoon paprika
08 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon salt
10 - 0.25 teaspoon black pepper
11 - Vegetable oil for frying
→ Tartar Sauce
12 - 0.5 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 black pepper to taste
# How to make it:
01 - In a shallow bowl, whisk together buttermilk and hot sauce. Add catfish fillets, turning to coat evenly. Refrigerate for at least 15 minutes.
02 - In a separate bowl, combine cornmeal, all-purpose flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly to ensure even seasoning distribution.
03 - In a large skillet or deep fryer, heat 1 inch of vegetable oil to 350 degrees Fahrenheit.
04 - Remove catfish from marinade, allowing excess liquid to drain. Dredge each fillet in the cornmeal mixture, pressing gently to ensure coating adheres properly.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.
06 - Combine mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a bowl. Mix well and season with salt and pepper to taste.
07 - Plate the fried catfish while hot and serve with tartar sauce on the side.
# Expert suggestions:
01 -
- The buttermilk soak tenderizes the catfish while the hot sauce infuses it with a subtle kick that balances perfectly with the crispy cornmeal coating.
- Making your own tartar sauce takes just minutes but elevates the entire dish with bright, briny flavors that store-bought versions simply cant match.
02 -
- The oil temperature is absolutely critical I learned the hard way that if it drops below 325°F, the fish absorbs too much oil and becomes greasy instead of crispy.
- Letting the cornmeal-dredged fish rest for about 5 minutes before frying helps the coating stick better during cooking something I discovered after years of having the crust fall off too easily.
03 -
- Soaking the fish in salted ice water for 10 minutes before the buttermilk marinade helps firm up the fillets and removes any lingering muddy flavor that catfish sometimes has.
- Adding a tablespoon of cornstarch to your dredging mixture creates an even crispier crust that stays crunchy longer a trick I learned from a Louisiana chef who guarded this secret for years.