Ingredients:

  • 2 lbs catfish fillets, cut into 3-inch strips
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 quart vegetable oil
  • 1/2 cup mayonnaise
  • 2 tbsp pickles, finely minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Whisk the buttermilk in a shallow bowl. Submerge the catfish strips, ensuring they are fully coated, and let them rest for 15–20 minutes.
  2. In a second bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Whisk until evenly distributed.
  3. Pour vegetable oil into a skillet or fryer and heat to 350°F (175°C).
  4. Lift a fillet from the buttermilk, let excess drip off, and press firmly into the cornmeal mixture for a thick, even coating.
  5. Carefully lower fillets into the hot oil. Fry for 3–5 minutes per side until the crust is mahogany-gold and fish flakes easily.
  6. Transfer fish to a wire rack and season with a pinch of salt immediately.
  7. In a small bowl, combine mayonnaise, minced pickles, lemon juice, fresh dill, and Worcestershire sauce.
  8. Stir the tartar sauce until velvety and refrigerate for 10 minutes before serving.