Louisiana Fried Catfish Tartar

The smell of cornmeal hitting hot oil takes me back to a sweltering July evening in New Orleans, where I first learned that proper fried catfish needs patience and a very hot skillet. My hosts laughed at my nervousness around splattering oil, but they were right about letting the fillets get properly golden before flipping.

I served this at a potluck last summer, and my friend Sarah, whod claimed she hated catfish since childhood, went back for thirds. Sometimes the right seasoning and proper frying technique can change someones entire perspective on a food they thought they knew.

Ingredients

• Catfish fillets: Fresh, never frozen, gives you that clean taste that pairs perfectly with bold Cajun spices
• Buttermilk: The tang helps tenderize while creating the perfect surface for the coating to stick
• Hot sauce: A subtle heat that permeates the fish without overwhelming the delicate flavor
• Cornmeal: Yellow cornmeal provides that authentic Southern crunch and beautiful golden color
• Cajun seasoning: The backbone of flavor, so use one you genuinely love tasting on its own
• Mayonnaise: Fullfat mayo creates the creamy base for a tartar sauce that actually clings to your fish
• Dill pickles: Freshly chopped, not relish, gives you those satisfying little crunch bursts throughout

Instructions

Marinate the catfish:

Whisk buttermilk and hot sauce in a shallow dish, submerge the fillets, and let them soak up that tangy goodness for at least 15 minutes in the refrigerator.

Mix the coating:

Combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper on a large plate until thoroughly blended.

Heat the oil:

Warm an inch of vegetable oil in your deep skillet until it reaches 175°C, which you can test by dropping in a pinch of the coating, it should sizzle immediately.

Dredge the fish:

Lift fillets from the marinade, let excess drip off, then press both sides firmly into the cornmeal mixture until completely coated.

Fry to golden perfection:

Cook fillets for 3 to 4 minutes per side until deeply golden and crispy, then transfer to paper towels to drain.

Make the tartar sauce:

Stir together mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley, then season to taste.

serve immediately:

Plate the catfish while still audibly crispy, with plenty of tartar sauce on the side for dipping.

Save

My dad always says the best fried fish is the kind you eat standing up in the kitchen, burning your fingers slightly because you could not wait another second to dig in. There is something universally joyful about food that requires you to abandon proper table manners.

The Secret to Crispy Coating

Cornmeal needs time to properly adhere, so do not rush the dredging step. I learned the hard way that pressing the coating into the fish, rather than just lightly dusting, makes the difference between coating that stays put and coating that abandons ship the moment it hits oil.

Choosing Your Catfish

Farmraised American catfish has a consistently mild flavor and clean taste that works beautifully with aggressive seasoning. Wildcaught can be fantastic, but it is worth asking your fishmonger about the source, as some waters give the fish a muddy flavor that even Cajun spices cannot completely mask.

Make It Your Own

The tartar sauce base is endlessly customizable once you have the ratio down. I have added everything from a pinch of smoked paprika to a drop of hot sauce depending on my mood.

• Swap the dill pickles for sweet pickle relish if you prefer a sweeter sauce
• Add a minced shallot for extra depth and a little bite
• Try tilapia or cod if catfish is not available where you live

Save

Good fried catfish is worth every bit of the mess and effort, especially when served to people who appreciate the craft. There is honest joy in food that makes everyone pause their conversations just to say wow.

Recipe FAQs

→ What gives the catfish its crispy texture?

The coating of cornmeal mixed with Cajun spices creates a crunchy crust when fried in hot oil, sealing in moisture while adding flavor.

→ How long should I marinate the catfish fillets?

Marinate the fillets for at least 15 minutes to absorb the buttermilk and hot sauce flavors, but no longer than 1 hour for best texture.

→ Can I substitute any ingredients for dietary needs?

You can swap catfish with tilapia or cod, and adjust spices to your taste, but note allergen components like eggs and wheat in sauce and coating.

→ What oil is best for frying catfish?

Use a neutral oil with a high smoke point like vegetable oil to achieve an even, golden fry without imparting extra flavors.

→ How is the tartar sauce prepared?

Mix mayonnaise with finely chopped dill pickles, capers, fresh lemon juice, Dijon mustard, and parsley; season with salt and pepper to balance the tang.