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Southern Fried Catfish with Dill Tartar Sauce

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  • Author: Mari
  • 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

Units Scale

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

  1. Marinate the Catfish:

    • In a shallow dish, mix buttermilk and hot sauce.
    • Soak catfish fillets for 30 minutes to tenderize and enhance flavor.

  2. Prepare the Coating:

    • In another dish, combine cornmeal, flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.

  3. 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.

  4. Make the Tartar Sauce:

    • In a small bowl, mix all tartar sauce ingredients.
    • Chill for at least 15 minutes for best flavor.

  5. 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

Find it online: https://yumandjoy.com/southern-fried-catfish-with-dill-tartar-sauce/