Catfish Basket Recipe
American (Southern) · Main course · 27 min total
A Southern classic where catfish fillets are seasoned, coated in cornmeal, and fried until golden and crispy, served with a tangy tartar sauce.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 4 catfish fillets (about 6 oz each)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 cup buttermilk
- 1 large egg
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional)
Instructions
- Rinse catfish fillets and pat dry with paper towels. Cut each fillet into 2-3 pieces if desired.
- In a shallow dish, combine cornmeal, flour, salt, black pepper, cayenne, and garlic powder.
- In another shallow dish, whisk together buttermilk and egg.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dip each catfish piece into the buttermilk mixture, then dredge in the cornmeal mixture, pressing lightly to adhere.
- Fry catfish in batches without overcrowding, about 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F). Drain on paper towels.
- For tartar sauce, mix mayonnaise, relish, lemon juice, and hot sauce (if using) in a small bowl.
- Serve catfish hot with tartar sauce on the side.
Tips
- For extra crunch, use a mix of cornmeal and panko breadcrumbs.
- Keep fried catfish warm in a 200°F oven while frying remaining batches.
- Tartar sauce can be made ahead and refrigerated for up to 3 days.
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