Skillet-Fried Catfish Sandwich with Quick Tartar Sauce

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-friendly Southern fish sandwich: catfish fillets dredged in seasoned cornmeal, shallow-fried in a cast-iron skillet until the crust shatters, then piled onto soft buttered buns with crisp lettuce, sliced pickles and a punchy homemade tartar sauce. No deep fryer, no thermometer anxiety — just a half inch of hot oil and about four minutes a side.

Ingredients

• 3/4 cup mayonnaise
• 3 tbsp dill pickles, finely chopped
• 1 tbsp pickle brine from the jar
• 1 tbsp finely minced shallot or grated onion
• 1 tbsp chopped fresh dill or parsley
• 1 tsp Dijon mustard
• 1/4 tsp hot sauce
• kosher salt and black pepper, to taste

• 1 1/2 lb catfish fillets (4 pieces, about 6 oz each)
• 1/2 cup buttermilk
• 1 tsp hot sauce
• 1 cup fine or medium yellow cornmeal
• 1/3 cup all-purpose flour
• 1 1/2 tsp kosher salt
• 1 tsp sweet paprika
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/2 cups neutral oil, such as peanut or canola, for frying

• 4 soft potato or brioche buns
• 2 tbsp unsalted butter, softened
• 2 cups shredded iceberg or romaine lettuce
• 16 dill pickle chips
• 1 lemon, cut into wedges

Instructions

1. Make the tartar sauce first so it can chill: in a small bowl, stir together the mayonnaise, chopped pickles, pickle brine, shallot, dill, Dijon, and hot sauce. Season with a pinch of salt and several grinds of black pepper. Cover and refrigerate at least 15 minutes (up to 3 days) — the flavors sharpen as it sits.
2. Pat the catfish fillets very dry with paper towels. If any fillet is thicker than about 3/4 inch, slice it horizontally or cut it in half so the pieces cook evenly. Trim each piece so it roughly matches the footprint of your buns.
3. In a shallow dish, whisk the buttermilk with 1 teaspoon hot sauce. Add the catfish and turn to coat. Let it sit at room temperature for 10 minutes while you set up the dredge.
4. In a second shallow dish, whisk together the cornmeal, flour, kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne until evenly colored.
5. Pour the oil into a 12-inch cast-iron or heavy stainless skillet to a depth of about 1/2 inch. Heat over medium-high until it reaches 350–360°F, about 5 minutes. No thermometer? Drop in a pinch of the cornmeal mix — it should sizzle briskly and float immediately without darkening instantly.
6. Lift a fillet from the buttermilk, let the excess drip off, and press it firmly into the cornmeal mixture on both sides, coating every edge. Set it on a plate and repeat with the remaining fillets. Do not let them sit dredged for more than a couple of minutes or the crust goes pasty.
7. Fry the catfish in two batches, 2 pieces at a time, so the oil stays hot. Lay each piece in away from you and fry undisturbed 3 to 4 minutes, until the underside is deep golden and the edges look crisp. Flip once with a thin spatula and fry 3 more minutes, until the fish flakes at the thickest point and registers 145°F.
8. Transfer the fried fillets to a wire rack set over a sheet pan (not paper towels — the crust steams and softens) and season immediately with a small pinch of salt. Let the oil come back up to temperature for 1 to 2 minutes before frying the second batch.
9. While the second batch fries, split the buns, spread the cut sides with softened butter, and toast them butter side down in a dry skillet or under the broiler for 1 to 2 minutes until golden.
10. Spread a generous tablespoon of tartar sauce on both halves of each bun. Pile the bottom with shredded lettuce, set a hot fillet on top, add 4 pickle chips, and close the sandwich. Serve right away with lemon wedges and extra tartar sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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