Restaurant-Quality Fried Catfish

There’s nothing quite like the crisp, golden perfection of fried catfish paired with tangy, creamy tartar sauce. If you’ve been searching for that elusive restaurant-quality taste, this recipe will bring it straight to your kitchen. With simple yet flavorful ingredients, you’ll be able to treat your family and friends to a classic Southern experience right at home.

Ingredients

For the Fried Catfish:

• 4 catfish fillets (about 1 pound total)
• 1½ cups oil (vegetable, canola, or peanut oil)
• 2 cups yellow cornmeal
• 1 cup buttermilk
• 1 tablespoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Tartar Sauce:

• 1 cup mayonnaise
• 2½ tablespoons relish (dill or sweet), squeezed in a paper towel
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon vinegar or lemon juice

Directions

Step 1: Preparing the Catfish

1. Dry the Fillets: Pat the catfish fillets dry with a paper towel.
2. Marinate in Buttermilk: Place the fillets in a large baking dish or plastic bag, pour over the buttermilk, and coat the fillets well. Let them sit for 10 minutes in the refrigerator while you prepare the tartar sauce.

Step 2: Making the Tartar Sauce

1. Combine Ingredients: In a small bowl, mix together the mayonnaise, relish, onion powder, garlic powder, sugar, salt, and vinegar or lemon juice.
2. Chill: Refrigerate the sauce until ready to serve.

Step 3: Preparing the Coating

1. Mix Cornmeal and Spices: In a large bowl, combine the cornmeal, salt, pepper, and cayenne pepper. Stir with a fork until well blended.

Step 4: Frying the Catfish

1. Heat the Oil: In a cast-iron skillet or heavy-bottom pan, pour in the oil and heat it to medium. Ensure the oil is around 312-350°F by sprinkling a few pieces of cornmeal into the oil; if it sizzles, it’s ready.
2. Coat the Fillets: Remove a fillet from the buttermilk, dredge it in the cornmeal mixture, and press gently to coat evenly. Repeat this process for a double coating. Do the same with the remaining fillets.
3. Cook the Catfish: Carefully place two fillets into the hot oil and let them fry for 2½ – 3 minutes without moving. Use tongs to flip the fillets over and cook for another 3 minutes.
4. Check the Temperature: The catfish should reach an internal temperature of 145°F.
5. Drain the Fillets: Remove the fillets from the oil and place them on a paper towel to drain. Repeat this process until all fillets are cooked.

Step 5: Serve and Enjoy

Plate the golden fillets and serve them with lemon wedges and the chilled tartar sauce.

Cooking Tips:

• Maintain Oil Temperature: Monitor the oil temperature to ensure it stays in the optimal range for crispy, perfectly cooked catfish.
• Cornmeal Coating: For an extra-crispy coating, gently press the cornmeal onto the fillets.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 350 kcal per serving
Servings: 4

Enjoy your restaurant-quality fried catfish at home!