Catfish with Cornmeal Crust and Dill Pickle Tartar Sauce

For the Tartar Sauce:

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.

For the Catfish:

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.