Fried Catfish Recipe
Deep fried catfish served with tartar sauce
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Ingredients
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Catfish
Tartar Sauce
Method
Preparing the Catfish
- 1
- 2
Prepare the Coating
In a separate shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and black pepper. Mix well.
- 3
Coat the Catfish
Dredge each marinated catfish fillet in the cornmeal mixture, pressing gently to ensure the coating adheres. Set aside on a plate.
Frying 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). You can test the heat by dropping a small piece of the coating into the oil; it should sizzle immediately.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the fish and drain on paper towels.
Making the Tartar Sauce
- 6
Combine Ingredients
In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, capers, salt, and black pepper. Stir until well mixed.
- 7
Serve
Serve the fried catfish hot with the tartar sauce on the side for dipping.
