Can I use a different fish instead of catfish?

Yes. Cod, tilapia, or flounder work well with the same seasoning and cooking time. Adjust thickness — thinner fillets may cook 1-2 minutes faster.

How do I know when the catfish is done frying?

The coating should be deep golden brown and crispy. The flesh inside will flake easily with a fork and reach an internal temperature of 145°F (63°C).

Can I make the tartar sauce ahead?

Yes. Prepare it up to 2 days ahead and refrigerate in an airtight container. The flavors deepen after a few hours.

What oil temperature is best for frying?

Heat oil to 350°F (175°C). Use a thermometer to stay consistent — too cool and the fish absorbs oil; too hot and it burns outside before cooking through.

Can I bake instead of fry?

Baking at 400°F (200°C) for 12-15 minutes will cook the fish but won't deliver the same crispy crust. For a compromise, lightly spray the breaded fillet with oil and air-fry at 380°F (193°C) for 10-12 minutes.

Southern Fried Catfish with Tartar Sauce

Name: Southern Fried Catfish with Tartar Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 large egg; 1 tbsp prepared mustard; 1/4 cup hot sauce; 1 tsp salt; 1 tbsp garlic powder; 1 tbsp paprika; 1 tbsp Cajun seasoning; 1 lemon, zested and juiced; 1 tbsp fresh dill, chopped; 1 cup buttermilk; 2 lbs catfish fillets; 2 cups cornmeal; 1 cup all-purpose flour; 1 tbsp Cajun seasoning (for dredge); 1 tbsp paprika (for dredge); 6 cups vegetable oil, for frying; 1/4 cup dill pickles, finely chopped; 1 tbsp fresh dill, chopped (for sauce); 1 tsp Dijon mustard; 1/2 cup mayonnaise; 1 tsp lemon juice (for sauce); 1/4 tsp garlic powder (for sauce); 1/4 tsp salt (for sauce); Flaky sea salt, for garnish; Lemon wedges, for serving

CookOSBeta

Southern Fried Catfish with Tartar Sauce | CookOS

Ingredients

1 large egg
1 tbsp prepared mustard
1/4 cup hot sauce
1 tsp salt
1 tbsp garlic powder
1 tbsp paprika
1 tbsp Cajun seasoning
1 lemon, zested and juiced
1 tbsp fresh dill, chopped
1 cup buttermilk
2 lbs catfish fillets
2 cups cornmeal
1 cup all-purpose flour
1 tbsp Cajun seasoning (for dredge)
1 tbsp paprika (for dredge)
6 cups vegetable oil, for frying
1/4 cup dill pickles, finely chopped
1 tbsp fresh dill, chopped (for sauce)
1 tsp Dijon mustard
1/2 cup mayonnaise
1 tsp lemon juice (for sauce)
1/4 tsp garlic powder (for sauce)
1/4 tsp salt (for sauce)
Flaky sea salt, for garnishoptional
Lemon wedges, for servingoptional

25 Ingredients

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Instructions

1
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.
2
Pour in the buttermilk and whisk until the wet batter is smooth.
3
Add the catfish fillets to the wet batter, ensuring they are fully submerged. Let them marinate while you prepare the other components.
4
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.
5
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.
6
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).
7
Set up a wire rack over a paper towel-lined baking sheet to drain the cooked fish.
8
Working one at a time, remove a catfish fillet from the wet batter, allowing any excess to drip off.
9
Dredge the fillet in the cornmeal mixture, pressing gently to ensure it's fully coated on all sides. Shake off any excess.
10
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.
11
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.
12
Serve the fried catfish hot with the homemade tartar sauce and fresh lemon wedges.