Louisiana Fried Catfish Tartar (Printable)
Crispy catfish fillets with Cajun spices paired with tangy tartar sauce and fresh lemon.
# What You'll 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 Steps:
01 - Whisk together buttermilk and hot sauce in a shallow bowl. Add catfish fillets, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 1 hour, to allow flavors to penetrate.
02 - Combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in another shallow dish. Mix well to distribute spices evenly throughout the coating mixture.
03 - Remove catfish from marinade, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal mixture, turning to ensure complete coverage on all sides. Shake off any loose coating.
04 - Pour vegetable oil into a large skillet or deep fryer to approximately 1 inch depth. Heat oil to 350°F, maintaining temperature throughout cooking for optimal crispiness.
05 - Fry catfish in batches without overcrowding, cooking 3 to 4 minutes per side until golden brown and fully cooked. Transfer to wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a small bowl. Stir thoroughly until incorporated. Season with salt and pepper to taste.
07 - Plate the fried catfish immediately while hot and crispy. Serve with homemade tartar sauce on the side for dipping. Accompany with lemon wedges and traditional Southern sides.
# Expert Suggestions:
01 -
- The buttermilk marinade makes the fish impossibly tender while creating that signature Southern crunch we all crave
- Homemade tartar sauce transforms the whole meal into something restaurant worthy, and you will never go back to the jarred stuff again
02 -
- Crowding the pan drops the oil temperature dramatically, leading to soggy, greasy fish instead of crispy perfection
- Letting the marinated fillets drip thoroughly before coating prevents clumpy, uneven breading that falls off in the oil
03 -
- Pat the fillets dry before marinating them, which helps the buttermilk penetrate better
- Use a slotted spatula for turning the fish so excess oil drains away as you lift