AB from Smokin and Grillin wit AB here, and today I’ve got a recipe that’ll transport you straight to the heart of the South – Fried Catfish with Tartar Sauce. Picture this: golden-brown crispy catfish fillets, seasoned to perfection, paired with a tangy homemade tartar sauce. It’s a symphony of flavors that’ll make your taste buds do a happy dance. So, buckle up for a journey through my kitchen as we dive into this Southern delight!
Now, I know there are plenty of fish in the sea, but there’s something special about catfish. Its tender, mild flavor makes it the perfect canvas for a crispy cornmeal coating. Add in the zingy kick of homemade tartar sauce, and you’ve got a match made in culinary heaven. This dish is a celebration of Southern roots, a comforting meal that brings families together, and, quite frankly, it’s downright delicious. So, whether you’re a catfish connoisseur or a seafood skeptic, this recipe is a must-try.
Ingredients:
- Catfish fillets
- Buttermilk
- Cornmeal
- AB’s A Rub
- Creole Kick
- Salt and pepper
- Cooking oil (for frying)
Tartar Sauce:
- Mayonnaise (olive oil version)
- Garlic and onion, minced
- Dill
- Sweet relish
- Lemon juice
- Salt
Step-by-Step Guide:
- Pour a generous amount of buttermilk over your catfish fillets.
- Let them soak in the buttermilk bath for a Southern-style tenderizing effect, about 15-20 minutes.
- In a bowl, mix together mayonnaise, minced garlic, minced onion, dill, sweet relish, and a squeeze of fresh lemon juice.
- Add a pinch of salt, adjusting to your taste preferences.
- Set the tartar sauce aside.
- In another bowl, combine cornmeal, salt, pepper, and any additional seasoning of your choice.
- Remove the catfish fillets from the buttermilk, letting any excess liquid drain off.
- Coat each fillet evenly with the seasoned cornmeal mixture, ensuring a crispy exterior.
- Heat cooking oil in a pan to 350-370°F, using a thermometer for accuracy.
- Carefully place the coated catfish fillets into the hot oil, frying for about 4 minutes per side until they achieve a gorgeous golden-brown color.
- Use a splatter guard to minimize any oil splattering.
- Transfer the fried catfish to a paper towel-lined plate to absorb excess oil.
- Garnish with lemon wedges and serve hot alongside the prepared tartar sauce.
Expert Tips and Tricks:
- To achieve an even coating, use your hands to gently press the cornmeal mixture onto the catfish fillets.
- Allow the catfish to marinate in the buttermilk for a Southern-style tenderness.
- Use a meat thermometer to ensure the oil reaches the optimal frying temperature.
Variations:
- Cajun Kick: Add Cajun seasoning to the cornmeal mixture for a spicy twist.
- Lemon Pepper Love: Incorporate lemon pepper seasoning for a citrusy zing.
- Garlic Parmesan: Mix grated Parmesan cheese and garlic powder into the cornmeal for extra flavor.
What to Serve It With:
- Southern-style coleslaw
- Hushpuppies
- Creamy macaroni and cheese
- Collard greens
- Cornbread
- Cajun rice
- Fried okra
- Sweet potato fries
- Red beans and rice
- Buttery corn on the cob
Fried Catfish with Tartar Sauce
Ingredients
- Catfish fillets
- Buttermilk
- Cornmeal
- AB’s A Rub
- Salt and pepper
- Cooking oil (for frying)
- Creole Kick
For Tartar Sauce:
- Mayonnaise (olive oil version)
- Garlic and onion, minced
- Dill
- Sweet relish
- Lemon juice
- Salt
Instructions
- Pour buttermilk over catfish fillets and let them soak for about 15-20 minutes. Meanwhile, prepare the tartar sauce.
- In a bowl, mix mayonnaise (olive oil version), minced garlic, minced onion, dill, sweet relish, and a squeeze of lemon juice. Add a pinch of salt and mix well. Adjust ingredients to taste.
- In a separate bowl, combine cornmeal, salt, and pepper. You can also add your preferred seasoning (e.g., Creole seasoning) for extra flavor.
- After marinating, remove catfish from buttermilk. Coat each fillet evenly with the cornmeal mixture.
- Heat cooking oil in a pan to around 350-370°F (use a thermometer). Gently place the coated catfish fillets into the hot oil. Fry until the fillets are golden brown, approximately 4 minutes per side. Use a splatter guard if needed to reduce oil splattering.
- Once fried, transfer the catfish to a paper towel-lined plate to absorb excess oil. Serve the fried catfish hot with the prepared tartar sauce on the side.
- Garnish with lemon wedges and serve with your favorite sides. Enjoy your crispy and flavorful fried catfish!
