Cajun Fish Fry Tartar (Printable View)
Crispy Southern-style fish coated in spicy breading served with a creamy tartar sauce.
# Ingredient List:
→ Fish Preparation
01 - 4 (5-6 oz) white fish fillets (catfish, tilapia, or cod)
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
→ Cajun Breading
04 - 1 cup cornmeal
05 - 1/2 cup all-purpose flour
06 - 2 teaspoons Cajun seasoning
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon cayenne pepper (optional)
→ Frying
11 - Vegetable oil, for frying (approximately 1 inch depth)
→ Tartar Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons dill pickles, finely chopped
14 - 1 tablespoon capers, finely chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 tablespoon fresh parsley, finely chopped
18 - Salt and pepper, to taste
# How to Make It:
01 - Combine buttermilk and hot sauce in a shallow dish. Submerge fish fillets and let marinate for 15 minutes to tenderize and infuse flavor.
02 - Mix cornmeal, flour, Cajun seasoning, salt, black pepper, paprika, and cayenne in a large bowl until thoroughly blended.
03 - Pour vegetable oil to 1-inch depth in a large skillet. Heat to 350°F, maintaining steady temperature throughout frying.
04 - Remove fish from marinade, allowing excess liquid to drip off. Press each fillet into breading mixture, ensuring complete and even coating on all sides.
05 - Cook fish in batches, 3-4 minutes per side, until golden brown with crispy exterior and opaque, flaky interior. Transfer to paper towel-lined plate to drain excess oil.
06 - Whisk mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, parsley, salt, and pepper in small bowl until smooth. Refrigerate until ready to serve.
07 - Plate hot fish fillets immediately with chilled tartar sauce. Garnish with lemon wedges and serve alongside coleslaw or fries.
# Expert Suggestions:
01 -
- The buttermilk soak makes the fish incredibly tender while creating this golden, crunchy exterior that shatters beautifully when you bite into it
- That homemade tartar sauce puts anything storebought to shame and comes together in literally two minutes
- You can adjust the heat level exactly to your liking so everyone at the table stays happy
02 -
- Don't overcrowd your skillet or the oil temperature will drop and you'll end up with soggy, greasy fish instead of crispy perfection
- Letting the coated fish rest for a couple of minutes before frying helps the breading set so it doesn't fall off in the oil
- Your oil needs to stay right around 350°F, so adjust your heat between batches and don't walk away while things are frying
03 -
- Pat your fish fillets completely dry before the buttermilk soak so the coating actually sticks instead of sliding right off
- Line your plate with several layers of paper towels and don't stack the fried fish or you'll lose that precious crunch you worked so hard to achieve