Cornmeal-Crusted Fried Fish Fillets with Homemade T

Name: Cornmeal-Crusted Fried Fish Fillets with Homemade Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg, beaten; 1 1/2 cups buttermilk; 1/4 cup cornmeal; 2/3 cup flour; 1 1/2 teaspoons kosher salt; 1/2 teaspoons sweet paprika; 1/2 teaspoon freshly ground black pepper; 1 teaspoon cayenne; 1 pound catfish fillets (defrosted, if frozen); Canola, vegetable, or peanut oil for frying; Tartar Sauce (recipe follows); 1/2 cup mayonnaise; 1 tablespoon capers, drained and chopped; 1 tablespoon finely chopped dill pickle; 1 1/2 tablespoons chopped fresh dill, parsley, or tarragon; 3/4 teaspoon Worcestershire sauce; 1/8 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice

Servings: persons

1 large egg, beaten
1 1/2 cups buttermilk
1/4 cup cornmeal
2/3 cup flour
1 1/2 teaspoons kosher salt
1/2 teaspoons sweet paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne
1 pound catfish fillets (defrosted, if frozen)
Canola, vegetable, or peanut oil for frying
Tartar Sauce (recipe follows)
1/2 cup mayonnaise
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped dill pickle
1 1/2 tablespoons chopped fresh dill, parsley, or tarragon
3/4 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

1
Whisk the egg and buttermilk together in a shallow dish.
2
In another shallow dish, combine the cornmeal, flour, salt, paprika, black pepper, and cayenne.
3
Dredge the fish fillets first in the buttermilk mixture and then in the seasoned flour.
4
Shake off any excess and repeat until all the fish is evenly coated on both sides.
5
Heat 4 inches of oil in a deep pot until a deep-fat thermometer registers 360F.
6
Fry the fish for 3 to 4 minutes, until the crust is golden brown, making sure the entire fillet is submerged in the oil.
7
Drain on paper towels before serving with Tartar Sauce.
8
To Make the Tartar Sauce:
9
Mix all the ingredients together in a small bowl and refrigerate until needed.
10
The sauce will keep, covered and refrigerated, for 3 to 4 days.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large egg, beaten, 1 1/2 cups buttermilk, 1/4 cup cornmeal, 2/3 cup flour, and more.

Yes, Cornmeal-Crusted Fried Fish Fillets with Homemade Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal-Crusted Fried Fish Fillets with Homemade Tartar Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions