Save This dish features skinless catfish fillets marinated in buttermilk and hot sauce, then coated with a seasoned cornmeal mixture and fried until golden and crispy. The tangy tartar sauce, made from mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and parsley, adds a refreshing contrast. Perfect for gatherings, this Southern classic combines bold Cajun spices and crispy textures for a satisfying main dish. Serve with coleslaw or hush puppies to complete the meal.
My roommate from college grew up near the Mississippi delta and invited me home one summer. His mama stood over a cast iron skillet, dusting catfish in cornmeal while the kitchen filled with that unmistakable fried fish aroma. She told me the secret was patience with the oil temperature and never rushing the crust. I have been chasing that perfect crunch ever since.
Last summer I made this for a Fourth of July block party. My neighbor who swore he hated catfish went back for thirds and finally admitted he had been judging fish entirely wrong. Now he requests this recipe every time we grill out.
Ingredients
- Catfish fillets: Fresh catfish has a naturally sweet flavor and firm texture that holds up beautifully to frying. About six ounces per fillet gives you a substantial portion without being overwhelming.
- Buttermilk: This does more than tenderize the fish. The tang works with the hot sauce to penetrate deep into the fillet, creating layers of flavor that plain milk cannot achieve.
- Hot sauce: Do not be shy here. The heat mellows during frying and becomes part of the overall seasoning rather than a spicy kick.
- Yellow cornmeal: Yellow cornmeal gives you that classic golden color and slightly sweeter flavor that white cornmeal lacks. The medium grind is ideal for that perfect crispy texture.
- All-purpose flour: The flour helps bind the cornmeal coating to the fish so you do not end up with bare spots after frying.
- Cajun seasoning: This is your flavor powerhouse. If you can find a local Louisiana brand, use it. Otherwise, a quality store-bought blend works perfectly fine.
- Mayonnaise: Real mayonnaise makes the tartar sauce creamy and rich. The tanginess cuts through the fried fish perfectly.
- Dill pickles: Chop these finely so you get little bursts of brine in every bite rather than big chunks.
- Capers: These add a bright, salty punch that elevates the sauce beyond basic pickle and mayo.
Instructions
- Marinate the catfish:
- Whisk the buttermilk and hot sauce in a shallow dish until fully combined. Submerge the catfish fillets and turn them a few times to ensure even coating. Let them soak for at least 15 minutes, though an hour gives you deeper flavor penetration.
- Mix the coating:
- Combine the cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper on a large plate or in a shallow bowl. Use a fork to mix everything thoroughly so the spices are evenly distributed throughout the cornmeal.
- Heat the oil:
- Pour vegetable oil into a deep skillet or Dutch oven until it is about an inch deep. Heat it over medium-high heat until it reaches 175°C (350°F). If you do not have a thermometer, drop a small pinch of cornmeal into the oil. It should sizzle immediately and rise to the surface.
- Coat the fillets:
- Lift each catfish fillet from the marinade and let the excess drip off for a moment. Press both sides firmly into the cornmeal mixture, making sure the coating adheres well. Shake gently to remove any loose coating.
- Fry to golden perfection:
- Carefully lower the coated fillets into the hot oil, being mindful not to overcrowd the pan. Fry for about 3 to 4 minutes per side until the crust is deep golden brown and crispy. Transfer the finished fillets to a paper towel-lined plate to drain.
- Whisk the tartar sauce:
- Combine the mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a small bowl. Mix everything until well incorporated and season with salt and pepper to your taste.
- Serve immediately:
- Plate the fried catfish while it is still hot and crispy, with a generous dollop of tartar sauce on the side. The contrast between the hot, crunchy fish and cool, tangy sauce is exactly what makes this dish work.
Save My daughter turned eight last year and requested this for her birthday dinner instead of cake. She sat at the counter dipping each bite into tartar sauce and declared it the best dinner of her life.
Choosing the Right Fish
Fresh catfish should smell clean, like a river, with no strong fishy odor. The flesh should feel firm and spring back when pressed gently. If you cannot find catfish, tilapia works but the texture will be softer and the frying time shorter.
Perfecting Your Crust
Some people swear by a double dip technique, coating the fish twice for an extra thick crust. I have found that one solid coating with good pressure gives you the best crunch-to-fish ratio. Too much breading and you lose the delicate flavor underneath.
Side Dishes That Shine
A creamy coleslaw provides the perfect cool contrast to the spicy fried fish. Hush puppies are traditional but can feel heavy alongside the fried catfish. I prefer a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
- Keep your fried fish warm in a 200°F oven while you finish the batch
- Season the fish immediately after frying while the crust is still hot
- Extra tartar sauce keeps in the refrigerator for up to a week
Save There is something deeply satisfying about fried fish that brings people together. Maybe it is the communal nature of a fish fry or the simple comfort of food cooked with care. Either way, this recipe has earned its permanent place in my kitchen.
