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Crispy Fried Catfish Recipe with Easy Tangy Tartar Sauce Guide

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A quick and easy recipe for crispy fried catfish paired with a tangy homemade tartar sauce, perfect for casual gatherings and satisfying meals.

Ingredients

Scale
  • 1½ pounds catfish fillets, skin removed and cut into portions
  • 1 cup buttermilk (or milk plus 1 tbsp lemon juice)
  • ¾ cup all-purpose flour
  • ¾ cup cornmeal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • Vegetable oil for frying (enough for 2 inches in pan)
  • ½ cup mayonnaise
  • 2 tbsp dill pickles, finely chopped
  • 1 tbsp capers, rinsed and chopped (optional)
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Rinse the catfish fillets under cold water and pat dry. Cut into roughly 4-inch portions.
  2. Soak the fillets in 1 cup buttermilk for at least 20 minutes to tenderize and add tang.
  3. In a shallow dish, mix ¾ cup flour, ¾ cup cornmeal, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
  4. Heat vegetable oil in a skillet to 2 inches depth over medium-high heat until it reaches 350°F (175°C).
  5. Remove fillets from buttermilk, letting excess drip off, then dredge in the dry coating mixture, pressing lightly to adhere.
  6. Fry the coated fillets in hot oil for 3-4 minutes per side until golden brown and fish flakes easily (internal temp 145°F/63°C).
  7. Transfer fried catfish to a wire rack over a baking sheet to drain excess oil and keep crisp. Rest for 2 minutes.
  8. While frying, mix mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, parsley, salt, and pepper to make tartar sauce. Refrigerate until serving.
  9. Serve the crispy fried catfish immediately with a dollop of tangy tartar sauce and optional lemon wedges.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt crust. Use a wire rack to drain fried fish to keep it crispy. The tartar sauce can be made ahead and refrigerated up to 3 days. For dairy-free, substitute buttermilk with almond milk and apple cider vinegar. For gluten-free, use gluten-free cornmeal and substitute flour with rice or chickpea flour.

Nutrition

Keywords: crispy fried catfish, tartar sauce, fried fish, quick dinner, easy recipe, southern cooking, catfish recipe

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