Cajun Fish Fry Tartar Sauce (Printable)
Crispy Southern-spiced fish fillets paired with a creamy tartar sauce, perfect for an easy flavorful meal.
# What You'll Need:
→ Fish
01 - 4 (5-6 oz) white fish fillets (catfish, tilapia, or cod)
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional, for soaking)
→ Breading
04 - 1 cup cornmeal
05 - 1/2 cup all-purpose flour
06 - 2 teaspoons Cajun seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
→ For Frying
11 - Vegetable oil, for frying
→ Tartar Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons dill pickles, finely chopped
14 - 1 tablespoon capers, finely chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 tablespoon fresh parsley, finely chopped
18 - Salt and pepper, to taste
# Directions:
01 - Combine buttermilk and hot sauce in a shallow dish. Add fish fillets and marinate for at least 15 minutes.
02 - Mix cornmeal, flour, Cajun seasoning, salt, black pepper, paprika, and cayenne in a bowl until well combined.
03 - Heat about 1 inch of oil in a large skillet to 350°F.
04 - Remove fish from marinade, letting excess drip off. Dredge each fillet in breading mixture, pressing gently to adhere coating.
05 - Fry fish fillets in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain.
06 - Combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, parsley, salt, and pepper in a small bowl. Mix well and refrigerate until serving.
07 - Serve hot fish fillets with tartar sauce and lemon wedges.
# Expert Hints:
01 -
- The buttermilk soak makes the fish impossibly tender while that cornmeal crust gets shatteringly crisp
- Homemade tartar sauce comes together in minutes and tastes about a hundred times better than anything from a jar
02 -
- Cold fish into hot oil is the golden rule, letting your coated fillets sit on a rack for 10 minutes before frying helps the coating set
- Don't crowd the pan or your oil temperature will plummet and you'll end up with soggy, greasy fish instead of crispy perfection
03 -
- Use a digital thermometer to maintain your oil temperature, it's the difference between greasy and gloriously crispy
- Double your tartar sauce recipe, it keeps for weeks in the fridge and you'll find yourself putting it on everything