Cajun Fried Catfish with Hushpuppies and Tartar Sauce

Why You’ll Love This Recipe

• Ultra-crispy cornmeal crust with balanced Cajun heat and spice.
• Light, onion-studded hushpuppies that are crunchy outside and tender inside.
• Bright, herby dill-pickle tartar sauce that cuts through the richness.
• Clear, foolproof frying instructions for consistently golden results.

Grocery List

• Produce: Sweet onion, scallions (green onions), fresh dill, 1 lemon
• Dairy: Buttermilk, 1 large egg, unsalted butter (or use neutral oil)
• Pantry: Catfish fillets (about 1.5 lb), fine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, black pepper, smoked paprika, garlic powder, Cajun seasoning, cayenne (optional), mayonnaise, Dijon mustard, dill pickles, capers (optional), pickle brine, hot sauce, neutral frying oil

Full Ingredients

Cornmeal-Crusted Catfish

• 4 catfish fillets (about 6 oz each; total 1.5 lb)
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt
• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• Optional: 1/4 teaspoon cayenne pepper (for extra heat)

Onion-Studded Hushpuppies

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup buttermilk
• 1 large egg
• 1 tablespoon unsalted butter, melted (or 1 tablespoon neutral oil)
• 1/2 cup very finely minced sweet onion
• 2 tablespoons thinly sliced scallions (green parts)

Dill-Pickle Tartar Sauce

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon capers, chopped (optional)
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1 teaspoon pickle brine
• 1/4 teaspoon lemon zest (optional)
• Pinch of sugar and a few grinds of black pepper

For Frying & Serving

• Neutral oil for frying (peanut, canola, or vegetable), about 2 quarts
• 1 lemon, cut into wedges
• Flaky salt for finishing

Step-by-Step Instructions

Step 1: Make the tartar sauce

In a small bowl, combine the mayonnaise, dill pickles, capers (if using), fresh dill, Dijon, lemon juice, pickle brine, lemon zest (if using), a pinch of sugar, and black pepper. Stir until smooth. Cover and refrigerate so the flavors meld while you cook.

Step 2: Soak the catfish

In a shallow dish, whisk together buttermilk, hot sauce, and kosher salt. Add the catfish fillets, turning to coat. Soak for 20 minutes to season the fish and reduce any muddy flavor. Meanwhile, proceed with the hushpuppies and frying setup.

Step 3: Mix hushpuppy batter

In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Pour the wet into the dry and stir just until combined. Fold in the minced onion and scallions. The batter should be thick but scoopable; if too thin, add 1–2 teaspoons cornmeal; if too thick, add 1–2 teaspoons buttermilk. Let the batter rest for 10 minutes to hydrate the cornmeal.

Step 4: Heat the oil and set up

Pour 2–2.5 inches of oil into a deep, heavy pot or Dutch oven. Clip on a deep-fry thermometer and heat to 350°F over medium-high heat. Set a wire rack over a rimmed baking sheet for draining, and preheat your oven to 250°F to keep the catfish warm between batches.

Step 5: Dredge and fry the catfish

In a shallow dish, combine cornmeal, flour, Cajun seasoning, garlic powder, smoked paprika, black pepper, and cayenne (if using). Remove fillets from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned cornmeal mixture, pressing so it adheres. Let the coated fillets rest 5 minutes while the oil returns to 350°F.

Fry 2 fillets at a time at 350°F until deeply golden and crisp, about 6–8 minutes total, turning once halfway. The fish should reach 145°F internal temperature and flake easily. Transfer to the rack, sprinkle with a pinch of flaky salt, and keep warm in the 250°F oven while you fry the remaining fillets.

Step 6: Fry the hushpuppies

Using a heaping tablespoon or a small cookie scoop, carefully drop dollops of batter into the 350°F oil, working in batches to avoid crowding. Fry 3–4 minutes, turning occasionally, until deep golden brown and cooked through. Drain on the rack and season lightly with salt. Break one open to ensure the center is set and steamy.

Step 7: Serve

Arrange the crispy catfish and hushpuppies on a warm platter. Add a bowl of dill-pickle tartar sauce and plenty of lemon wedges. Garnish with extra chopped dill or scallions if you like, and serve immediately while everything is hot and crunchy.

Pro Tips

• Use fine cornmeal for the lightest, crunchiest crust.
• Keep the oil between 325–350°F; let it recover to temperature between batches for even browning.
• Resting the dredged fish 5 minutes before frying helps the crust adhere and crisp.
• Season hot food right after it leaves the oil so the salt sticks.
• For extra shatter-crisp crust, replace 1/4 cup of the flour in the dredge with cornstarch.

Variations

• Spicy: Add 1/2 teaspoon cayenne to the dredge and 1 finely minced jalapeño to the hushpuppy batter.
• Gluten-Free: Use fine cornmeal plus 1/2 cup rice flour in the dredge; swap the hushpuppy flour for a 1:1 gluten-free blend.
• Oven or Air Fryer Catfish: Lightly oil the dredged fillets, bake at 425°F or air-fry at 400°F for 12–15 minutes until crisp and flaky (still fry the hushpuppies).

Storage & Make-Ahead

The tartar sauce can be made up to 3 days ahead and refrigerated. Hushpuppy batter benefits from a short 10–20 minute rest but should be fried the day of. Leftover catfish and hushpuppies keep 1–2 days refrigerated; re-crisp on a wire rack at 400°F for 10–12 minutes. To freeze hushpuppies, cool completely, freeze on a sheet until firm, then bag for up to 2 months; reheat at 400°F for 10–12 minutes.

Nutrition (per serving)

Approx. 820 calories; 41g fat; 58g carbohydrates; 36g protein; 3g fiber; 1,120mg sodium. Values are estimates and will vary with oil absorption and exact fillet size.