Louisiana Style Fried Catfish (Printable)
Golden catfish fillets spiced Southern-style and served with a tangy tartar sauce accompaniment.
# What You 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
# How-To:
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, allowing flavors to penetrate the fish.
02 - Combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in another shallow dish. Mix thoroughly to ensure even distribution of spices throughout the coating.
03 - Remove catfish from marinade, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal mixture, turning to coat all sides evenly. Shake gently to remove loose coating.
04 - Pour vegetable oil into a large skillet or deep fryer to a 1-inch depth. Heat oil to 350°F, maintaining consistent temperature throughout the frying process for optimal crispiness.
05 - Cook catfish in batches without overcrowding, frying 3-4 minutes per side until golden brown and thoroughly cooked. Transfer finished fillets to a wire rack or paper towels to drain excess oil.
06 - Mix mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a small bowl. Stir until well combined, then season with salt and pepper to taste.
07 - Plate fried catfish while hot, accompanied by freshly prepared tartar sauce. Garnish with lemon wedges and serve immediately for best texture and flavor.
# Expert Tips:
01 -
- The buttermilk soak keeps the fish impossibly tender while creating that signature crunch
- Homemade tartar sauce transforms everything and takes literally five minutes
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy
- Letting the fish rest on a wire rack keeps it crispy instead of getting soggy on paper towels
03 -
- Pat the fish completely dry before marinating for better coating adhesion
- Let the coated fish sit for 5 minutes before frying to set the crust