Cajun Fried Catfish with Tartar Sauce (Printable)
Spicy Cajun-seasoned catfish fillets fried golden and paired with tangy homemade tartar sauce. A bold Southern favorite.
# What You'll Need:
→ For the Catfish
01 - 4 catfish fillets, approximately 6 ounces each
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 cup yellow cornmeal
05 - 1/2 cup all-purpose flour
06 - 2 teaspoons Cajun seasoning
07 - 1 teaspoon paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/4 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 black pepper to taste
# Directions:
01 - In a shallow bowl, whisk together buttermilk and hot sauce. Add catfish fillets, turning to coat thoroughly. Marinate in the refrigerator for at least 15 minutes.
02 - In another bowl, combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly to distribute seasonings evenly.
03 - In a large skillet or deep fryer, heat 1 inch of vegetable oil to 350°F, maintaining consistent temperature throughout the frying process.
04 - Remove catfish from the marinade, allowing excess buttermilk to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure the coating adheres properly.
05 - Fry fillets in batches for 3 to 4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan. Drain on a wire rack or paper towels.
06 - In a bowl, combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley. Mix well and season with salt and pepper to taste.
07 - Serve the fried catfish hot with tartar sauce on the side. Accompany with traditional sides such as coleslaw, fries, or hush puppies.
# Expert Hints:
01 -
- The cornmeal crust stays miraculously crispy even after cooling slightly, something I discovered by accident when I got distracted by a phone call mid-dinner party.
- The homemade tartar sauce has this perfect balance of tangy and creamy that makes store-bought versions taste flat and one-dimensional in comparison.
02 -
- The oil temperature is absolutely crucial—too cool and your fish absorbs grease like a sponge, too hot and the outside burns while the inside stays raw.
- Letting the coated fish sit for about 5 minutes before frying helps the cornmeal mixture adhere better during cooking, a trick my grandmother swore by but never wrote down in her recipe cards.
03 -
- After frying, place the catfish on a wire rack set over a baking sheet rather than directly on paper towels—this keeps the bottom from getting soggy while still draining excess oil.
- For an extra layer of flavor, try adding a tablespoon of pickle juice to your buttermilk marinade—this weird little addition actually enhances the tanginess and tenderizing effect.