Fried Catfish Recipe
Crispy fried catfish served with a side of tartar sauce.
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Ingredients
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Fish
Breading
Frying
Tartar Sauce
Method
Prep the Fish
Soak the Catfish
In a shallow bowl, pour the buttermilk over the catfish fillets. Make sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Breading
Mix the Dry Ingredients
In a large bowl, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Fry the Catfish
Heat the Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the breading into the oil; if it sizzles, it’s ready.
Bread the Catfish
Remove the catfish fillets from the buttermilk, allowing excess liquid to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating.
Fry the Fillets
Carefully place the breaded catfish fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
Drain the Catfish
Once the catfish is cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
Make the Tartar Sauce
Combine Ingredients
In a small bowl, mix together the mayonnaise, chopped pickles, lemon juice, and salt. Adjust salt to taste. Refrigerate until ready to serve.
Serve
Plate the Dish
Serve the fried catfish hot with a generous side of tartar sauce for dipping.
