Louisiana Style Fried Catfish (Printable)

Golden-fried catfish fillets spiced with Cajun herbs, served with tangy tartar sauce for Southern flavor.

# What You'll 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 Steps:

01 - Whisk together buttermilk and hot sauce in a shallow dish. Add catfish fillets, ensuring they're fully coated. Cover and refrigerate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a large plate or shallow bowl. Mix thoroughly to distribute spices evenly.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F over medium-high heat. Maintain temperature throughout frying for optimal crispiness.
04 - Remove catfish from marinade, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal mixture, turning to coat both sides evenly. Shake off any loose coating.
05 - Place fillets in hot oil without overcrowding. Fry 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and parsley in a medium bowl. Mix well and season with salt and pepper to taste.
07 - Arrange fried catfish on a serving platter. Serve immediately with tartar sauce on the side for dipping.

# Expert Suggestions:

01 -
  • The cornmeal crust creates an incredible crunch that stays crispy even after the fish cools down
  • That homemade tartar sauce puts every restaurant version to shame and comes together in minutes
  • The Cajun seasoning gives you that authentic Louisiana heat without being overwhelming
02 -
  • Oil temperature matters more than almost anything else. Too cool and the fish becomes greasy, too hot and the crust burns before the fish cooks through.
  • Letting the marinated fish drip off before coating prevents the cornmeal from clumping or becoming gummy.
  • Do not rush the draining step. Those extra 30 seconds on paper towels make the difference between crispy and soggy.
03 -
  • Set up a coating station with marinade, cornmeal mixture, and a clean plate so you can work efficiently without making a mess
  • Use a spider or slotted spoon to remove the fish from the oil so you do not disturb the crispy coating

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