Louisiana Fried Catfish Tartar (Printable)

Golden fried catfish fillets spiced with Cajun seasoning, served with a tangy tartar sauce perfect for sharing.

# 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

# How-to Steps:

01 - Whisk together buttermilk and hot sauce in a shallow dish. 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 - Combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a large plate or shallow bowl. Mix well to distribute spices evenly.
03 - Pour 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
04 - Remove catfish from marinade, letting excess drip off. Dredge fillets in the cornmeal mixture, pressing gently to ensure the coating adheres thoroughly.
05 - Fry fillets in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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. Pair with coleslaw, hush puppies, or fries for a complete Southern meal.

# Expert Pointers:

01 -
  • The buttermilk marinade keeps the catfish incredibly tender while the cornmeal creates that satisfying crunch we all crave
  • Homemade tartar sauce takes two minutes and makes everything taste like it came from a roadside shack in Louisiana
  • This recipe feeds a crowd and brings people to the table faster than almost anything else I know how to make
02 -
  • Your oil is too cool if the coating turns dark before the fish is cooked through, and too hot if it burns immediately—350°F is your sweet spot for perfect results
  • Pat the fillets slightly dry before marinating if they're especially wet, because excess moisture prevents the coating from adhering properly
  • Never cover fried fish after cooking or the steam will make that beautiful crust soggy, which is basically a food crime
03 -
  • Line your cooling rack with paper towels but flip the fish halfway through draining so both sides stay crisp
  • Mix double the tartar sauce and keep it in the refrigerator—it only gets better after a day and is incredible on sandwiches the next morning

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