Louisiana Style Fried Catfish (Print View)

Crispy catfish fillets seasoned with Cajun spices, served with a tangy tartar sauce. A Southern classic.

# 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

# Step-by-Step Directions:

01 - In a shallow dish, whisk together buttermilk and hot sauce. Add catfish fillets, ensuring they're fully coated. Cover and marinate in the refrigerator for at least 15 minutes (up to 1 hour for deeper flavor).
02 - In a large plate or shallow bowl, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper.
03 - Heat 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F.
04 - Remove catfish from marinade, letting excess drip off. Dredge fillets in the cornmeal mixture, pressing gently to adhere.
05 - Fry fillets in batches, 3–4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate to drain.
06 - Combine mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and parsley in a bowl. Mix well and season with salt and pepper to taste.
07 - Serve fried catfish hot with tartar sauce on the side.

# Expert Suggestions:

01 -
  • The buttermilk soak makes the fish impossibly tender while keeping that signature cornmeal crunch
  • Homemade tartar sauce transforms the whole meal into something restaurant-worthy
  • The Cajun spice blend hits that perfect balance between heat and flavor
02 -
  • Oil temperature is everything—too cold and you'll have greasy fish, too hot and the coating burns before the fish cooks through
  • Letting the marinated fish drip off before dredging prevents clumpy spots that fall off during frying
  • The coating continues to crisp slightly after you remove it from the oil, so don't push for darker color than you want
03 -
  • Pat the fillets dry before marinating—the coating sticks better to less moisture
  • Keep fried fish warm in a 200°F oven while you finish remaining batches
  • Make the tartar sauce a few hours ahead so the flavors have time to marry

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