Cajun Fish Fry Tartar

The kitchen filled with that perfect sizzle sound that only comes from hot oil meeting well-seasoned fish. My Louisiana born roommate taught me this during what was supposed to be a quick dinner but turned into a three hour cooking lesson and the best fish I'd ever tasted.

Last summer I made this for a backyard fish fry and watched my usually quiet neighbor ask for thirds, then quietly ask for the recipe. Something happens when people bite into perfectly fried fish, they just get happy about it.

Ingredients

• White fish fillets: Catfish has the right texture and natural sweetness but cod works beautifully too
• Buttermilk: This is the secret to tender fish, it tenderizes while adding a subtle tang
• Hot sauce: Even if you do not like heat, a splash adds depth that you will notice
• Cornmeal: Fine ground creates that classic Southern crunch without being gritty
• Flour: Helps the cornmeal adhere and creates a lighter coating
• Cajun seasoning: The backbone of flavor, do not be shy with it
• Paprika: Adds beautiful color and a mild sweetness
• Cayenne pepper: Optional but that background heat makes everything sing
• Vegetable oil: Needs to maintain 350°F without smoking, canola works great
• Mayonnaise: Real mayo makes a difference here, trust me
• Dill pickles: Chop them finely so you get bursts of brine in every bite
• Capers: Those little salty buds punch up the whole sauce
• Fresh lemon juice: Brightens everything and cuts through the fried richness
• Dijon mustard: Just enough to add complexity without overpowering
• Fresh parsley: Adds freshness and makes everything look intentional

Instructions

Soak the fish:

Pour buttermilk and hot sauce into a shallow dish, add the fillets and let them hang out for at least 15 minutes while you prep everything else

Mix the coating:

Whisk cornmeal, flour, Cajun seasoning, salt, pepper, paprika, and cayenne in a wide bowl until everything is evenly distributed

Heat the oil:

Pour about an inch of oil into your largest skillet and bring it to 350°F, or until a pinch of flour sizzles immediately upon hitting it

Coat the fish:

Lift each fillet from the buttermilk, let the excess drip off for a second, then press firmly into the cornmeal mixture until completely coated

Fry to golden:

Carefully lower fillets into the hot oil and fry for 3 to 4 minutes per side until deep golden brown and crisp

Make the sauce:

Stir together mayo, chopped pickles, capers, lemon juice, Dijon, and parsley until combined, then season with salt and pepper

Serve immediately:

Let fish drain on paper towels for just a minute, then serve with plenty of tartar sauce and lemon wedges

Save

This recipe became my go to for feeding a crowd because everyone feels special when they are served something this good. There is something about a fish fry that turns strangers into friends at the table.

Choosing the Right Fish

Catfish is traditional for good reason, its firm flesh holds up perfectly to the aggressive coating and hot oil. Tilapia is a great budget friendly option that still delivers excellent results.

Mastering the Fry

Keep that oil temperature steady, too low and you will have soggy fish, too high and the outside burns before the inside cooks through. An instant read thermometer takes all the guesswork out of it.

Make Ahead Magic

The tartar sauce actually gets better after a few hours in the fridge, so make it first and let the flavors meld while you prep the fish. You can mix the dry coating a day ahead and store it in an airtight container.

• Set up a frying station with your oil, coated fish, and draining area ready before you turn on the heat
• Keep the finished fish warm in a 200°F oven while you fry the remaining batches
• Double the tartar sauce because you will want extra for fries the next day

Save

Somehow fish fried this perfectly makes any Tuesday night feel like a celebration, and that is a kind of kitchen magic worth holding onto.

Recipe FAQs

→ What type of fish works best for this dish?

White fish fillets such as catfish, tilapia, or cod work well for a tender texture and mild flavor that holds up to frying.

→ Can I make the breading gluten-free?

Yes, substitute all-purpose flour with gluten-free flour to keep the coating crispy while accommodating dietary needs.

→ How do I adjust the spice level?

Modify the amount of Cajun seasoning and cayenne pepper in the breading mix to suit your preferred heat intensity.

→ What is the best oil for frying this fish?

Vegetable oil with a high smoke point is ideal, ensuring even frying and a crispy crust without burning.

→ How should the tartar sauce be stored before serving?

Refrigerate the tartar sauce in a covered container to let flavors meld and keep it fresh until ready to serve.