Fried Catfish Recipe
Golden fried catfish fillets served with tartar sauce.
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Ingredients
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Catfish Fillets
Tartar Sauce
Method
Preparing the Catfish
- 1
Soak the Catfish
In a large bowl, pour the buttermilk over the catfish fillets. Ensure all fillets are fully submerged. Let them soak for at least 30 minutes in the refrigerator.
- 2
Prepare the Breading
In a shallow dish, mix together the cornmeal, all-purpose flour, cayenne pepper, salt, and black pepper until well combined.
Frying the Catfish
- 3
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of the breading into the oil; it should sizzle immediately.
- 4
Bread the Catfish
Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, coating both sides evenly.
- 5
Fry the Catfish
Carefully place the breaded catfish fillets into the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Avoid overcrowding the skillet; cook in batches if necessary.
- 6
Drain the Fillets
Once cooked, remove the fillets from the skillet and place them on a plate lined with paper towels to drain excess oil.
Making the Tartar Sauce
- 7
Combine Ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, lemon juice, chopped capers, and fresh dill. Stir well until all ingredients are mixed thoroughly.
- 8
Chill the Sauce
Refrigerate the tartar sauce for at least 15 minutes before serving to allow the flavors to meld together.
Serving
- 9
Plate the Dish
Serve the fried catfish fillets hot with a side of the prepared tartar sauce for dipping.