Corn Louisiana Fried Recipe
Catfish Creole tartar buttermilk sauce
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Ingredients
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Cornmeal Coating
Catfish
Creole Tartar Sauce
Frying
Method
Prepare the Cornmeal Coating
- 1
Mix Dry Ingredients
In a large bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Prepare the Catfish
- 2
Soak in Buttermilk
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Allow to soak for at least 30 minutes to tenderize the fish and add flavor.
Prepare the Creole Tartar Sauce
- 3
Combine Sauce Ingredients
In a medium bowl, mix together the mayonnaise, Dijon mustard, sweet pickle relish, lemon juice, hot sauce, salt, and black pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
Fry the Catfish
- 4
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).
- 5
Coat the Catfish
Remove the catfish fillets from the buttermilk and allow excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.
- 6
Fry the Fillets
Carefully place the coated catfish fillets into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 4-5 minutes per side, or until golden brown and cooked through.
- 7
Drain and Serve
Remove the fried catfish from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with the Creole tartar sauce on the side.