Cajun Fish Fry Tartar (Printable)
Crispy Cajun-spiced fish paired with a creamy homemade tartar sauce for a flavorful meal.
# What You'll Need:
→ Fish
01 - 4 white fish fillets (5-6 oz each), such as catfish, tilapia, or cod
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce (optional)
→ 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)
→ For Frying
11 - Vegetable oil for frying
→ 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. Add fish fillets, ensuring they are fully submerged, and marinate for at least 15 minutes to tenderize and infuse flavor.
02 - In a large mixing bowl, whisk together cornmeal, flour, Cajun seasoning, salt, black pepper, paprika, and cayenne pepper until thoroughly blended.
03 - Pour about 1 inch of vegetable oil into a large skillet or deep fryer. Heat to 350°F, maintaining temperature throughout the frying process for optimal crispiness.
04 - Remove fillets from marinade, allowing excess liquid to drip off. Press each fillet firmly into the breading mixture, turning to coat all sides evenly and ensuring a thick, even layer.
05 - Place coated fillets in hot oil without overcrowding. Fry for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Transfer to paper towel-lined plate to drain excess oil.
06 - Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, and parsley in a small bowl. Season with salt and pepper to taste, mixing until smooth and well incorporated. Refrigerate until serving.
07 - Plate hot fish fillets immediately with chilled tartar sauce. Accompany with lemon wedges, coleslaw, or fries for a complete Southern meal.
# Expert Advice:
01 -
- The cornmeal creates this incredible crunch that somehow stays crispy even after the fish cools down
- That homemade tartar sauce will ruin you for store bought forever
02 -
- Do not crowd the pan or the oil temperature will drop and your fish will be greasy instead of crispy
- Let the coated fish sit for a couple minutes before frying, this helps the breading stick better
03 -
- Pat the fish completely dry before the buttermilk soak, excess water prevents the coating from sticking
- Let your coated fish rest on a wire rack for 10 minutes before frying for the crunchiest results