Ingredients Jump to Instructions ↓

  1. Tartar Sauce:

  2. 1 cup mayonnaise

  3. 1/4 cup buttermilk

  4. 1/4 tsp. salt

  5. 1/8 tsp. pepper

  6. 2/3 cup drained, finely chopped dill pickles

  7. Catfish:

  8. vegetable oil

  9. 1/3 cup cornmeal

  10. 1 cup all purpose flour

  11. 2 tsp. salt

  12. 1 tsp. pepper

  13. 1/2 cup buttermilk

  14. 504 g each

Instructions Jump to Ingredients ↑

  1. For the Tartar Sauce:

  2. Whisk together the mayonnaise, buttermilk, salt and pepper in a small bowl. Fold in the chopped dill pickles. Cover and refrigerate the tartar sauce at least 30 minutes. Stir well before using.

  3. For the Catfish:

  4. Pour the oil into a large, deep skillet to a depth of 1/2 inch. Heat the oil to 350 degrees over medium high heat. Meanwhile, whisk together the cornmeal, flour, salt and pepper in a pie plate. Pour the buttermilk into a separate pie plate. Dip the catfish into the buttermilk to coat. Dredge the fish in the cornmeal mixture until well crusted, pressing lightly to adhere. Add the catfish to the oil and cook about 3 to 4 minutes per side until golden and cooked through. Drain the catfish on paper towels and serve immediately with the tartar sauce.


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