Fried Catfish with Homemade Tartar Sauce
Fried Catfish with Homemade Tartar Sauce
Ingredients
For the Fried Catfish
- 1 pound catfish fillets, patted dry and cut into strips or desired pieces
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup hot sauce
- 2 tablespoons yellow mustard
- as needed vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon pickle, chopped
- 1 lemon, juiced
- to taste salt
- to taste pepper
Instructions
- 1
Pat the catfish fillets dry with a paper towel. Cut the fillets into strips or desired pieces, if not already done.
โฑ๏ธ 3 min
- 2
In a medium bowl, crack the 2 large eggs. Add the 1/4 cup hot sauce and 2 tablespoons yellow mustard. Whisk until well combined to create the wet batter.
โฑ๏ธ 2 min
- 3
In a separate shallow bowl, combine the 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons Cajun seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt. Mix thoroughly to create the dry dredge.
โฑ๏ธ 3 min
- 4
Take each piece of catfish, dip it into the wet batter, ensuring it is fully coated. Then, transfer the wet catfish to the dry dredge mixture. Press the dry mixture firmly onto the catfish to ensure a thick, even coating. Shake off any excess. Repeat this process for all catfish pieces.
โฑ๏ธ 10 min
- 5
Heat vegetable oil in a deep pot or fryer to 350ยฐF. Ensure there is enough oil to submerge the catfish pieces without overcrowding.
โฑ๏ธ 5 minโข๐ก๏ธ 350
- 6
Carefully place the breaded catfish pieces into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry the catfish until it is golden brown and crispy, approximately 5-7 minutes per batch, flipping halfway through if needed for even cooking.
โฑ๏ธ 7 minโข๐ก๏ธ 350
- 7
Once cooked, remove the fried catfish from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
โฑ๏ธ 3 min
- 8
While the catfish is frying or draining, prepare the tartar sauce. In a small bowl, combine the 1/2 cup buttermilk, 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 1 tablespoon chopped red onion, and 1 tablespoon chopped pickle. Squeeze the juice from 1 lemon into the mixture. Season with salt and pepper to taste. Mix well until all ingredients are combined.
โฑ๏ธ 10 min
- 9
Serve the hot, crispy fried catfish immediately with the freshly made tartar sauce on the side.
โฑ๏ธ 2 min
Kitchen Tools
Fried Catfish with Homemade Tartar Sauce
For the Fried Catfish
- 1 pound catfish fillets, patted dry and cut into strips or desired pieces
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup hot sauce
- 2 tablespoons yellow mustard
- as needed vegetable oil, for frying
For the Tartar Sauce
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon pickle, chopped
- 1 lemon, juiced
- to taste salt
- to taste pepper
Instructions
- 1
Pat the catfish fillets dry with a paper towel. Cut the fillets into strips or desired pieces, if not already done.
โฑ๏ธ 3 min - 2
In a medium bowl, crack the 2 large eggs. Add the 1/4 cup hot sauce and 2 tablespoons yellow mustard. Whisk until well combined to create the wet batter.
โฑ๏ธ 2 min - 3
In a separate shallow bowl, combine the 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons Cajun seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt. Mix thoroughly to create the dry dredge.
โฑ๏ธ 3 min - 4
Take each piece of catfish, dip it into the wet batter, ensuring it is fully coated. Then, transfer the wet catfish to the dry dredge mixture. Press the dry mixture firmly onto the catfish to ensure a thick, even coating. Shake off any excess. Repeat this process for all catfish pieces.
โฑ๏ธ 10 min - 5
Heat vegetable oil in a deep pot or fryer to 350ยฐF. Ensure there is enough oil to submerge the catfish pieces without overcrowding.
โฑ๏ธ 5 minโข๐ก๏ธ 350 - 6
Carefully place the breaded catfish pieces into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry the catfish until it is golden brown and crispy, approximately 5-7 minutes per batch, flipping halfway through if needed for even cooking.
โฑ๏ธ 7 minโข๐ก๏ธ 350 - 7
Once cooked, remove the fried catfish from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
โฑ๏ธ 3 min - 8
While the catfish is frying or draining, prepare the tartar sauce. In a small bowl, combine the 1/2 cup buttermilk, 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 1 tablespoon chopped red onion, and 1 tablespoon chopped pickle. Squeeze the juice from 1 lemon into the mixture. Season with salt and pepper to taste. Mix well until all ingredients are combined.
โฑ๏ธ 10 min - 9
Serve the hot, crispy fried catfish immediately with the freshly made tartar sauce on the side.
โฑ๏ธ 2 min