Cast-Iron Cornmeal Catfish with Quick Tartar Sauce

By Sprig Originals ✓ · cooked up in Sprig

Catfish fillets soaked in seasoned buttermilk, dredged in a coarse cornmeal crust, and shallow-fried in a cast-iron skillet until shatteringly crisp. A five-minute tartar sauce and a hard squeeze of lemon finish it — dinner on the table in under 30 minutes, no deep fryer required.

Ingredients

• 4 catfish fillets (5–7 oz each), patted dry
• 1 1/2 cup buttermilk
• 1 tbsp hot sauce, such as Louisiana-style
• 1 tsp kosher salt

• 1 cup medium or coarse yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/2 tsp cayenne pepper

• 3/4 cup mayonnaise
• 1/3 cup dill pickles, finely chopped
• 1 tbsp pickle brine
• 1 tbsp fresh dill or parsley, chopped
• 2 tsp Dijon mustard
• 1 tbsp shallot or yellow onion, grated
• black pepper, to taste

• 2 cup peanut or vegetable oil, for shallow frying
• 1 lemon, cut into wedges
• flaky salt, for finishing

Instructions

1. Whisk the buttermilk, hot sauce, and 1 teaspoon kosher salt in a wide dish. Add the catfish fillets, turn to coat, and let them soak while you set up everything else — 10 minutes is enough, up to 1 hour in the fridge is better.
2. Make the tartar sauce: stir together the mayonnaise, chopped pickles, pickle brine, dill, Dijon, and grated shallot in a small bowl. Season with black pepper, then refrigerate until serving so the flavors come together.
3. In a shallow dish or pie plate, whisk the cornmeal, flour, paprika, garlic powder, onion powder, 1 teaspoon salt, black pepper, and cayenne until evenly combined.
4. Pour oil into a 12-inch cast-iron skillet to a depth of about 1/2 inch (roughly 2 cups). Heat over medium-high until it reaches 350–360°F on an instant-read thermometer, about 5–6 minutes. A pinch of cornmeal dropped in should sizzle steadily right away.
5. Set a wire rack over a sheet pan next to the stove. Lift one fillet from the buttermilk, letting the excess drip off for a second, then press it firmly into the cornmeal mixture on both sides and along the edges. Set it on the rack and repeat with the rest; let the coated fillets sit 2 minutes so the crust hydrates and grips.
6. Fry two fillets at a time, laying them into the oil away from you. Cook undisturbed for 3 to 4 minutes, until the underside is deep golden and the edges look set, then flip once with a fish spatula and fry 2 to 3 minutes more. The fish is done at 145°F internal and should flake with gentle pressure.
7. Transfer to the clean wire rack (not paper towels — the rack keeps the bottom crisp) and season immediately with flaky salt. Let the oil return to 350°F, about 1 minute, before frying the second batch.
8. Serve the catfish hot with the tartar sauce and lemon wedges alongside, squeezing the lemon over the fish right at the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem