Louisiana Style Fried Catfish (Printable)
Crispy, golden catfish fillets spiced with Southern seasoning and served with tangy tartar sauce.
# What You'll 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 Steps:
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, to allow flavors to penetrate the fish.
02 - Combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a separate shallow dish. Mix well to distribute spices evenly throughout the breading mixture.
03 - Remove catfish from the marinade, allowing excess liquid to drip off. Press each fillet firmly into the cornmeal mixture, turning to ensure complete coverage on all sides. Shake off any loose breading.
04 - Pour vegetable oil into a large skillet or deep fryer to a depth of approximately 1 inch. Heat the oil to 350°F, maintaining temperature throughout the cooking process for optimal crispiness.
05 - Fry catfish in batches without overcrowding the pan. Cook for 3–4 minutes per side until golden brown and the fish flakes easily with a fork. Transfer to a wire rack or paper towels to drain excess oil.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and fresh parsley in a small bowl. Stir thoroughly until all ingredients are well incorporated. Season with salt and pepper to taste.
07 - Plate the fried catfish while hot and crispy. Accompany with the freshly prepared tartar sauce and lemon wedges. Best served immediately with traditional Southern sides like coleslaw or hush puppies.
# Expert Pointers:
01 -
- The buttermilk bath makes the fish impossibly tender while creating that sought-after crunch that rivals any restaurant
- Homemade tartar sauce comes together in minutes and tastes like something your Louisiana grandmother might have whipped up
02 -
- Crowding the pan drops the oil temperature dramatically, leading to soggy, greasy fish instead of perfectly crisp fillets
- Letting the fish rest on a wire rack rather than paper towels keeps that hard-earned crust from getting steamy and soft
03 -
- Pat the fillets dry before adding them to the buttermilk so the marinade actually penetrates the fish instead of beading up
- Let the coated fish sit for about 5 minutes before frying to help the coating set and stick better during cooking