Louisiana Style Fried Catfish (Print View)
Golden, spiced catfish fillets fried crisp and served with tangy homemade tartar sauce.
# 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
# Step-by-Step Directions:
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 a separate shallow dish. Mix until all spices are evenly distributed throughout the coating mixture.
03 - Remove catfish from marinade, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal mixture, ensuring an even, thick coating on all sides. Shake off any loose breading.
04 - Pour vegetable oil into a large skillet or deep fryer to approximately 1 inch depth. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
05 - Cook fillets in batches without overcrowding, 3–4 minutes per side, until golden brown and fish reaches an internal temperature of 145°F. Transfer to wire rack or paper towels to drain excess oil.
06 - Mix mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a small bowl until thoroughly combined. Season with salt and pepper to taste. Refrigerate until serving.
07 - Plate fried catfish immediately while hot and crispy. Accompany with chilled tartar sauce and fresh lemon wedges. Best enjoyed with coleslaw, french fries, or hush puppies.
# Expert Suggestions:
01 -
- The buttermilk marinade keeps the catfish impossibly tender while creating a crust that shatters beautifully when you bite in
- Homemade tartar sauce with fresh capers and dill pickles transforms something good into something you'll crave on Tuesdays
02 -
- Don't skip the wire rack for draining, paper towels will make your crispy crust soggy on the bottom
- If your oil gets too dark between batches, strain it and start fresh or you'll taste that burnt flavor in every bite
03 -
- Catfish has a distinct muddy flavor that some folks don't love, soaking in buttermilk neutralizes that completely
- If your crust is browning too fast before the fish is done, finish in a 375 degree oven for a few minutes