Louisiana Style Fried Catfish

The steam rising off that first batch of catfish at my aunt's house in Baton Rouge still sits vivid in my mind. I was twelve, watching oil bubble in that black cast iron skillet like liquid gold, wondering how something so simple could smell so incredible. That afternoon taught me that Southern cooking is less about fancy techniques and more about patience and the right spices.

Last summer I made this for a backyard gathering, and my friend from Chicago kept insisting I'd bought it from a restaurant. Watching people's eyes widen when they bite through that crispy exterior into the flaky fish underneath never gets old. It's become my go-to whenever I need to feed a crowd and want something that feels like celebration food.

Ingredients

• Catfish fillets: Fresh is ideal but frozen works perfectly, just pat them dry before marinating
• Buttermilk: The tang here tenderizes and prepares the fish for the cornmeal coating
• Yellow cornmeal: Gives that authentic Southern crunch and beautiful golden color
• Cajun seasoning: Adjust the heat to your preference, but don't skip it entirely
• Hot sauce: A splash in the buttermilk adds subtle depth without overpowering
• Mayonnaise: Use real mayo for the tartar sauce, not Miracle Whip
• Dill pickles: Chop them finely so you get little bursts of brine in every bite
• Capers: These add the perfect tangy punch that elevates the sauce

Instructions

Marinate the fish:

Whisk buttermilk and hot sauce in a shallow bowl, add the fillets, and let them soak up flavor for at least 15 minutes

Mix the coating:

Combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and pepper in another shallow dish

Dredge each fillet:

Lift fish from buttermilk, let excess drip off, then press firmly into the cornmeal mixture until well coated

Heat the oil:

Pour oil about 1 inch deep in a large skillet and bring it to 350°F, using a thermometer if you have one

Fry until golden:

Cook fillets 3 to 4 minutes per side in batches, transferring to a wire rack when golden and crisp

Whisk the sauce:

Stir together mayo, pickles, capers, lemon juice, mustard, and parsley until well combined

Serve immediately:

Plate the catfish hot with tartar sauce on the side and lemon wedges for squeezing

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My grandmother always said you can tell a good cook by how they treat fish, and this recipe became the standard I measure everything against. The way the house smells when that cornmeal hits hot oil, that particular sound of sizzling that means you've got the temperature right, these are the moments that turn cooking into memory.

Getting the Perfect Crisp

The oil temperature matters more than anything else, so if you don't have a thermometer, drop a pinch of cornmeal in the oil, it should sizzle immediately but not violently brown. I've learned that rushing this step results in either burnt coating or undercooked fish, neither of which does justice to the ingredients.

Making It Your Own

Sometimes I add a pinch of cayenne to the cornmeal mixture when I'm craving extra heat, or swap in different fish depending on what looks freshest at the market. The technique stays the same, but these small adjustments keep the recipe feeling fresh every time I make it.

Serving Suggestions

Cole slaw with a vinegar based dressing cuts through the richness beautifully, and hush puppies on the side make it a proper Southern feast. A cold beer or sweet tea finishes the picture, but honestly, this fish stands on its own even with nothing else on the plate.

• Set up a topping bar with hot sauce and extra lemon wedges
• Keep fried fish warm in a 200°F oven while finishing batches
• Make double the tartar sauce because people will want extra

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There's something deeply satisfying about fried catfish that reminds me of slower, simpler times. Hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ What is the best way to achieve a crispy coating on fried catfish?

Coat the catfish fillets with a seasoned cornmeal and flour mixture after marinating in buttermilk to create a crunchy, golden crust when fried.

→ How long should the catfish be marinated before cooking?

Marinate the fillets for at least 15 minutes and up to 1 hour in buttermilk mixed with hot sauce to tenderize and enhance flavor.

→ What oil temperature is ideal for frying catfish?

Heat the oil to 350°F (175°C) for even cooking and a crispy exterior without absorbing excess oil.

→ Can other fish be used instead of catfish?

Yes, tilapia or cod can be substituted, maintaining the same seasoning and frying process for similar results.

→ How can the tartar sauce be customized for extra tang?

Add more lemon juice or finely chopped capers to increase the tartar sauce’s zesty flavor and brightness.

→ What side dishes pair well with this dish?

Traditional sides like coleslaw, fries, or hush puppies complement the savory, crispy fish beautifully.