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Quick Summary
In This Recipe
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This crispy fried catfish is everything you want from a Southern classic — golden, crunchy coating on the outside, tender flaky fish on the inside, and served with a creamy, tangy homemade tartar sauce that...
Category: Copycat Recipes, Seafood Recipes | By: Matt Price, Mr. Make It Happen
This crispy fried catfish is everything you want from a Southern classic — golden, crunchy coating on the outside, tender flaky fish on the inside, and served with a creamy, tangy homemade tartar sauce that takes it over the top.
The secret is a seasoned cornmeal dredge, a quick buttermilk soak, and frying at the right temperature so the crust stays crisp without getting greasy.
A Quick Look at the Recipe 🍽️
- Recipe Name: Southern Fried Catfish with Homemade Tartar Sauce
- ⏱️ Ready In: About 45 minutes
- 👨👩👧👦 Serves: 4–6
- 🥣 Key Ingredients: Catfish fillets, cornmeal, buttermilk, eggs, mayonnaise
- 📖 Dietary Info: Not gluten-free, contains dairy
- 🔥 Why You’ll Love It: Perfectly crispy catfish with bold seasoning and a bright, creamy sauce — no soggy breading, no muddy flavor.
What to Serve with Fried Catfish
- Creamy coleslaw
- Hushpuppies
- Fries or potato wedges
- Collard greens or green beans
- Extra lemon wedges and hot sauce
Why This Fried Catfish Recipe Works
- Cornmeal + flour blend creates classic Southern crunch
- Buttermilk soak keeps catfish moist and mild
- Well-seasoned dredge ensures flavor in every bite
- Proper oil temperature prevents soggy breading
- Homemade tartar sauce balances richness with acidity
This method avoids muddy flavors and heavy breading — two of the most common catfish mistakes.
Key Ingredients
Catfish Fillets
Fresh catfish stays mild and flaky when handled properly, especially with a quick buttermilk soak to keep it clean-tasting.
Yellow Cornmeal
This is where the crunch comes from. Cornmeal gives you that classic Southern texture flour alone can’t deliver.
Buttermilk & Eggs
The egg wash helps the breading stick, while the buttermilk adds moisture and tames any strong fish flavor.
Seasoned Dredge
Garlic powder, onion powder, paprika, and seasoned salt ensure the fish is flavorful all the way through, not just on the surface.
Homemade Tartar Sauce
Mayonnaise, relish, capers, and lemon balance the richness of the fried fish with acidity and freshness.
Instructions
Step 1: Prep the Catfish
Pat the catfish fillets completely dry with paper towels, then cut into evenly sized pieces if needed. Lightly season both sides with salt and black pepper so the fish itself has flavor before breading.
Step 2: Build the Dredge & Egg Wash
In a shallow dish, mix cornmeal, flour, seasoned salt, garlic powder, onion powder, paprika, black pepper, and cayenne if using. In a separate bowl, whisk together the eggs and buttermilk until smooth.
Step 3: Dredge with Purpose
Dip each piece of catfish into the egg wash, letting excess drip off, then press firmly into the cornmeal mixture until fully coated. Place the breaded fish on a wire rack and let it rest for 5–10 minutes — this helps the coating stick during frying.
Step 4: Fry Until Golden
Heat neutral oil to 350°F in a heavy skillet or Dutch oven. Fry the catfish in batches, about 3–4 minutes per side, until golden brown and crispy. Remove to a wire rack, lightly season with salt while hot, and repeat with remaining fish.
How to Make Homemade Tartar Sauce
In a bowl, mix:
- Mayonnaise
- Pickle relish
- Capers
- Lemon juice & zest
- Salt and pepper
Refrigerate at least 15 minutes before serving for best flavor.
Frequently Asked Questions
Why use cornmeal instead of flour?
Cornmeal creates the signature Southern crunch and texture that flour alone can’t achieve.
Does catfish taste muddy?
Fresh catfish with a buttermilk soak tastes clean and mild when properly prepared.
Can I air fry this recipe?
Yes, but it won’t be as crispy. Lightly oil the breaded fish and air fry at 400°F, flipping once.
Storage & Reheating
- Best eaten fresh
- Store leftovers up to 2 days refrigerated
- Reheat in a 375°F oven or air fryer until crisp
- Avoid microwaving — it softens the crust
If you try this Southern Fried Catfish with Tartar Sauce, let me know how it turns out in the comments. Don’t forget to check out the full video version and share this recipe with someone who loves seafood.
As always — make it happen.
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Southern Fried Catfish with Homemade Tartar Sauce
Ingredients
- 2 lbs catfish fillets
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1½ teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne optional
- 2 eggs
- ¾ cup buttermilk
- Neutral oil for frying
- Tartar Sauce
- 1 cup mayonnaise
- 2 tablespoon sweet pickle relish
- 1 tablespoon capers chopped
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- Salt & pepper to taste
Instructions
- Start by patting the catfish fillets completely dry with paper towels. This step matters because excess moisture will keep the breading from sticking and can cause oil splatter during frying. If the fillets are large, cut them into evenly sized pieces so they cook at the same rate. Lightly season both sides with salt and black pepper — this ensures the fish itself is seasoned, not just the crust.
- In a shallow dish, combine the cornmeal, flour, seasoned salt, garlic powder, onion powder, paprika, black pepper, and cayenne if you’re using it. Mix thoroughly so the seasoning is evenly distributed throughout the dredge. In a separate bowl, whisk together the eggs and buttermilk until smooth. The buttermilk keeps the catfish mild and juicy while helping the breading adhere evenly.
- Dip each piece of catfish into the egg wash, letting any excess drip off before placing it into the cornmeal mixture. Press the fish firmly into the dredge so every surface is coated — don’t just dust it. Shake off any loose breading and place the coated fish on a wire rack. Let it rest for 5 to 10 minutes; this short rest helps the coating set and prevents it from falling off in the oil.
- Heat neutral oil in a heavy skillet or Dutch oven to 350°F. Fry the catfish in batches, making sure not to overcrowd the pan, which would drop the oil temperature and lead to greasy fish. Cook each piece for about 3 to 4 minutes per side, turning once, until the crust is deep golden brown and crispy and the internal temperature reaches 145°F. Transfer the fried catfish to a wire rack, lightly season with salt while hot, and repeat with the remaining pieces. Serve immediately with homemade tartar sauce and lemon wedges.
Notes
- Resting the breaded fish helps the coating stick.
- Reheat leftovers in an oven or air fryer for best texture.
Nutrition
Equipment & Tools Used In This Recipe
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