Southern Fried Catfish with Tartar Sauce

In a large bowl, combine the egg, prepared mustard, hot sauce, salt, garlic powder, paprika, Cajun seasoning, lemon zest, juice from half the lemon, and 1 tbsp of chopped fresh dill. Whisk to combine.

Pour in the buttermilk and whisk until the wet batter is smooth.

Add the catfish fillets to the wet batter, ensuring they are fully submerged. Let them marinate while you prepare the other components.

In a separate shallow dish, prepare the dry dredge by combining the cornmeal, all-purpose flour, 1 tbsp Cajun seasoning, and 1 tbsp paprika. Mix well.

To make the tartar sauce, combine 1 tbsp chopped fresh dill, finely chopped pickles, Dijon mustard, mayonnaise, 1 tsp lemon juice, 1/4 tsp garlic powder, and 1/4 tsp salt in a small bowl. Stir until well combined.

Pour about 2-3 inches of vegetable oil into a large Dutch oven or deep pot. Heat over medium-high heat until it reaches 350°F (175°C).

Set up a wire rack over a paper towel-lined baking sheet to drain the cooked fish.

Working one at a time, remove a catfish fillet from the wet batter, allowing any excess to drip off.

Dredge the fillet in the cornmeal mixture, pressing gently to ensure it's fully coated on all sides. Shake off any excess.

Carefully place the coated fish into the hot oil. Fry in batches for 3-5 minutes per side, until golden brown, crispy, and cooked through.

Using tongs, remove the fried fish from the oil and place it on the prepared wire rack to drain. Immediately sprinkle with flaky sea salt.

Serve the fried catfish hot with the homemade tartar sauce and fresh lemon wedges.