Classic Southern Fried Catfish with Tartar Sauce
This Classic Southern Fried Catfish features crispy, golden-brown catfish fillets seasoned with a blend of spices and coated in cornmeal for the perfect crunch, served alongside a creamy homemade tartar sauce. It’s a traditional Southern treat that's satisfying and flavorful.
Ingredients
Check ingredients as you go.
- Fish and Coating
- Frying
- Tartar Sauce
Let’s make it
Fish and Coating
Rinse the catfish fillets under cold water and pat them dry with paper towels. Place the fillets in a shallow dish and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour the buttermilk over the fish to coat completely. Cover and refrigerate for 15 minutes to marinate.
Fish and Coating
In a shallow bowl, combine the cornmeal, all-purpose flour, paprika, garlic powder, cayenne pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Mix well to blend the dry coating ingredients.
Fish and Coating
Remove the catfish fillets from the buttermilk marinade, allowing excess to drip off. Dredge each fillet thoroughly in the cornmeal mixture, pressing lightly to adhere a good coat of the seasoning and cornmeal.
Frying
Pour the vegetable oil into a large heavy skillet to a depth of about 1 inch. Heat over medium-high heat until hot but not smoking, about 5 minutes. To test, drop a little coating into the oil; it should sizzle immediately.
Frying
Fry the coated catfish fillets in batches, being careful not to overcrowd the pan. Cook for about 4 to 5 minutes per side, or until the crust is deep golden brown and the fish flakes easily with a fork.
Frying
Transfer the fried catfish to a wire rack set over a baking sheet to drain excess oil while you prepare the tartar sauce.
Tartar Sauce
In a small bowl, combine the mayonnaise, dill pickle relish, fresh lemon juice, dried dill weed, and salt to taste to make the tartar sauce. Mix thoroughly and refrigerate until ready to serve.
Serving
Serve the hot fried catfish fillets with a generous dollop of the homemade tartar sauce on the side. Enjoy with classic Southern sides if desired.
Tips & notes
To keep the fried catfish crispy before serving, place the cooked fillets on a wire rack instead of paper towels, which can cause sogginess. Serve immediately for best texture. If you prefer, soak the catfish fillets in buttermilk overnight to enhance tenderness and flavor.
Saving it for later
Store leftover fried catfish in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days. Refrigerate the tartar sauce separately in a covered container and use within 5 days.
Reheating
Reheat fried catfish in a preheated oven at 375°F (190°C) for 8-10 minutes on a wire rack set over a baking sheet to maintain crispness. Avoid microwave reheating as it can make the coating soggy. Tartar sauce should be served cold and not reheated.
