Crispy Fried Catfish Recipe
Served with tartar sauce.
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Ingredients
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Catfish
Tartar Sauce
Method
Preparing the Catfish
- 1
Soak the Catfish
In a large bowl, pour the buttermilk over the catfish fillets and let them soak for at least 30 minutes in the refrigerator. This will help to tenderize the fish and add flavor.
- 2
Prepare the Coating
In a separate bowl, combine the all-purpose flour, cornmeal, cayenne pepper, paprika, salt, and black pepper. Mix well to ensure the dry ingredients are evenly combined.
Frying the Catfish
- 3
Heat the Oil
In a deep skillet or fryer, 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 coating mixture into the oil; it should sizzle and float to the top.
- 4
Coat the Catfish
Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the flour-cornmeal mixture, pressing lightly to ensure a good coating. Shake off any excess coating.
- 5
Fry the Catfish
Carefully place the coated catfish fillets into the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes on each side or until golden brown and crispy.
- 6
Drain the Catfish
Once cooked, remove the catfish fillets from the oil and place them on a plate lined with paper towels to drain excess oil. Sprinkle with a little more salt if desired.
Making the Tartar Sauce
- 7
Combine Ingredients
In a small bowl, mix together the mayonnaise, dill pickles, lemon juice, and capers. Stir until well combined. Season with salt and black pepper to taste.
- 8
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 15 minutes to allow the flavors to meld together.