The Best Fried Fish Recipe!

catfish fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is often less expensive and widely available.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides similar tanginess with fewer calories.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but may be more expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber but may cost more.

Start by gathering all ingredients for the fried catfish and tartar sauce.

Prepare the wet batter by mixing eggs, milk, W sauce, hot sauce, and Creole mustard in a bowl.

Salt the fresh catfish fillets and add them to the wet batter, ensuring they are evenly coated.

Refrigerate the fish in the wet batter to marinate.

In a separate bowl, combine cornmeal, corn flour, corn starch, baking powder, lemon zest, and all the spices (salt, MSG, coarse black pepper, paprika, smoked paprika, onion powder, garlic powder, mustard powder, cayenne pepper, celery seed, oregano, brown sugar).

Whisk the dry ingredients until well mixed and uniform in texture.

Transfer the marinated fish to a batter bowl and coat it with the dry mixture, ensuring it's well covered.

Let the coated fish sit for 5-10 minutes to allow the batter to adhere properly before frying.

Prepare the homemade tartar sauce by mixing mayonnaise, dill, Creole mustard, black pepper, lemon juice from half a lemon, finely chopped dill pickle, and capers in a bowl.

Mix the tartar sauce thoroughly and refrigerate it to thicken.

Heat a counter fryer to 350°F for frying the fish.

Carefully place three pieces of fish in the fryer, avoiding overcrowding to ensure even cooking.

After about a minute, shake the basket to prevent sticking, then flip the fish for even browning.

Continue frying until the fish is golden brown, then remove and let drain on a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens