Southern Fried Catfish with Dill Tartar Sauce is a true Southern classic. This dish features crispy, golden-brown catfish fillets coated in a flavorful cornmeal crust and fried to perfection. Paired with a homemade dill tartar sauce, lemon wedges, and crispy fries, this meal is a comfort food favorite that brings a delicious crunch with every bite.
Why You’ll Love This Recipe
- Crispy and Flavorful – The cornmeal crust adds a crunchy texture while locking in the catfish’s natural juiciness.
- Easy to Make – This recipe requires simple ingredients and straightforward steps, making it perfect for any home cook.
- Homemade Tartar Sauce – The dill tartar sauce adds a tangy, fresh contrast to the crispy fried fish.
- Classic Southern Comfort – A staple in Southern cuisine, this dish is a crowd-pleaser for family meals or gatherings.
- Customizable Heat – Adjust the cayenne pepper and hot sauce to your spice preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Catfish:
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
For the Dill Tartar Sauce:
- ½ cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Marinate the Catfish: In a shallow dish, mix the buttermilk and hot sauce. Add the catfish fillets and let them soak for 30 minutes. This helps tenderize the fish and enhance its flavor.
- Prepare the Coating: In another dish, combine the cornmeal, flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
- Coat & Fry: Heat 2 inches of vegetable oil in a skillet to 350°F (175°C). Remove the catfish from the buttermilk, letting the excess drip off. Dredge the fillets in the cornmeal mixture, pressing gently to coat evenly. Fry for 4-5 minutes per side until golden brown and crispy. Drain on paper towels.
- Make the Tartar Sauce: In a small bowl, mix all the tartar sauce ingredients until well combined. Chill for at least 15 minutes to allow the flavors to meld.
- Serve & Enjoy: Serve the fried catfish hot with dill tartar sauce, lemon wedges, and crispy fries.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Calories: 420 kcal per serving
Variations
- Spicy Kick: Add extra cayenne pepper or a pinch of chili flakes to the coating for more heat.
- Oven-Baked Option: Instead of frying, bake the catfish at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Air Fryer Method: Cook the coated catfish fillets in an air fryer at 375°F (190°C) for 10-12 minutes, flipping once.
- Alternative Fish: Substitute catfish with tilapia, cod, or trout for a different flavor.
- Gluten-Free Version: Use gluten-free flour and cornmeal for a gluten-free alternative.
Storage/Reheating
- Refrigeration: Store leftover fried catfish in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the cooled fillets in plastic wrap and place them in a freezer-safe bag for up to 2 months.
- Reheating:
- Oven: Preheat to 375°F (190°C) and bake for 10-12 minutes.
- Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes.
- Skillet: Warm on medium heat for a few minutes until crispy.
FAQs
How do I keep the catfish crispy after frying?
Place the fried fillets on a wire rack instead of paper towels to prevent sogginess.
Can I use frozen catfish?
Yes, but make sure to fully thaw and pat dry before marinating.
What oil is best for frying catfish?
Vegetable oil, canola oil, or peanut oil work best due to their high smoke points.
Can I use a different type of fish?
Yes, tilapia, cod, or trout are good substitutes for catfish.
How do I know when the catfish is done?
The fish should be golden brown and have an internal temperature of 145°F (63°C).
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the tartar sauce a day in advance.
What side dishes go well with fried catfish?
Coleslaw, hush puppies, cornbread, or mac and cheese pair well with fried catfish.
Is this recipe spicy?
It has mild heat, but you can adjust the cayenne and hot sauce to your taste.
Can I make the tartar sauce without dill pickles?
Yes, you can substitute with relish or finely chopped capers.
How do I prevent the coating from falling off?
Make sure the fish is well-drained before coating, and press the breading firmly onto the fillets.
Conclusion
Southern Fried Catfish with Dill Tartar Sauce is a comforting, crispy, and flavorful dish that is perfect for any seafood lover. Whether you fry, bake, or air-fry your catfish, the golden-brown crust paired with the tangy homemade tartar sauce makes this recipe a must-try. Serve it with fries, coleslaw, or cornbread for an authentic Southern meal.
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Southern Fried Catfish with Dill Tartar Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A classic Southern dish featuring crispy, golden-brown cornmeal-crusted catfish fillets, served with a tangy homemade dill tartar sauce, crispy fries, and a fresh lemon wedge for the perfect bite. This comforting and flavorful seafood dish is a staple in Southern cooking, offering the perfect balance of crunch and zest.
Ingredients
For the Catfish:
- 4 catfish fillets
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
For the Dill Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Marinate the Catfish:
- In a shallow dish, mix buttermilk and hot sauce.
- Soak catfish fillets for 30 minutes to tenderize and enhance flavor.
-
Prepare the Coating:
- In another dish, combine cornmeal, flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
-
Coat & Fry:
- Heat 2 inches of vegetable oil in a skillet to 350°F (175°C).
- Remove catfish from buttermilk, letting excess drip off.
- Dredge in the cornmeal mixture, pressing to coat evenly.
- Fry for 4-5 minutes per side, until golden brown and crispy.
- Drain on paper towels.
-
Make the Tartar Sauce:
- In a small bowl, mix all tartar sauce ingredients.
- Chill for at least 15 minutes for best flavor.
-
Serve & Enjoy:
- Serve the fried catfish hot with dill tartar sauce, lemon wedges, and crispy fries.
Notes
- For extra crispy fish, double-coat the fillets by dipping them back into buttermilk and dredging in the coating again before frying.
- Use a thermometer to maintain the oil temperature at 350°F for the best crispy texture.
- If you don’t have catfish, substitute with tilapia, cod, or haddock.
- Make it spicier! Add more cayenne pepper or hot sauce to the coating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern
