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Southern Fried Cat Fish with tartar sauce
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Southern Fried Catfish

This classic Southern fried catfish is dipped in buttermilk, breaded in spicy seasoned cornmeal, and then fried to crispy perfection. Pair it with homemade spicy tartar sauce, and you'll have a match in heaven.
Course Main
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 763kcal
Author Imma

Ingredients

  • cups (225g) cornmeal
  • 1 tablespoon (5g) granulated garlic
  • 1 teaspoon (2.5g) onion powder
  • ½-1 teaspoon (1-2g) cayenne pepper
  • 1 teaspoon (2g) white or black pepper
  • 2 teaspoons (14g) salt adjust to taste
  • cups (355ml) buttermilk
  • 4 6-ounce catfish fillets

Spicy Tartar Sauce

  • 1 cup (230g) mayonnaise
  • 1 tablespoon (3g) finely diced onion
  • ½-1 teaspoon (3-5g) prepared mustard
  • 3 tablespoons (45g) hot pepper relish
  • 1 tablespoon (5g) granulated garlic
  • Dash hot sauce
  • Salt and pepper to taste

Instructions

  • Preheat a deep-fryer to 375℉ (190℃). Or fill a large saucepan with vegetable oil halfway and heat to 375℉ (190℃).
  • Mix the cornmeal, granulated garlic, onion powder, cayenne, salt, and pepper in a large bowl.
  • In another bowl, pour in the buttermilk.
  • If fish fillets are too large, cut them into manageable pieces.
  • Dip each catfish fillet in the buttermilk and let the excess drain slightly. Then, bread it lightly into the cornmeal mixture.
  • Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, 3-4 minutes or more per side, depending on the size. These big chunks took about 6 minutes per side.
  • Remove from the hot oil with a slotted spoon. Place them on a cookie rack to drain excess oil and ensure crispness. Repeat with the remaining fillets.
  • Season the fish with lemon juice, and serve with spicy tartar sauce.

Spicy Tartar Sauce

  • Combine mayonnaise, garlic, hot pepper relish, onions, mustards, hot sauce, salt, and pepper in a serving bowl. Cover with plastic wrap and let the flavors mellow in the refrigerator for at least an hour before serving.

Notes

  • For the best possible results, start by making sure that your fish is absolutely fresh. Fresh fish should smell like ocean water. Please do not buy fish that have a fishy odor. Cooking won't improve it. Speaking from experience here.
  • If it's your first time frying fish, you might want to cut the fish into smaller pieces or chunks. Strips. Whole fish fillets or large chunks can be somewhat daunting.
  • Overcrowding your cast-iron skillet or deep-fryer will lower the oil's temperature, which can result in soggy fish. So, stick with a few pieces at a time.
  •  For the crispiest result, I often use a cast iron skillet or Dutch oven because they retain heat better.
  • The oil's temperature should be around 375℉ (190℃) before frying to ensure that the batter reacts and creates a barrier between the oil and the food. If your oil's temperature is too low, the breading will soak up oil.
  • Once you remove the fish from the fryer, place them on a metal cooling rack above a sheet pan, so the excess oil can drain and prevent it from getting soggy.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1fillet | Calories: 763kcal | Carbohydrates: 39g | Protein: 35g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2295mg | Potassium: 892mg | Fiber: 4g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg