Fried Catfish Recipe with Homemade Tartar Sauce

Golden, Crispy Fried Catfish Made Easy

Nothing beats the sound of that first crunchy bite into a perfectly fried catfish fillet. This recipe layers on flavor from the start, with a buttermilk marinade and a seasoned cornmeal crust that fries up golden and crispy every time. We built it around Bailee’s Kitchen Low-Sodium All-Purpose Seasoning, so you get all the savory depth without the extra sodium. Pair it with our quick homemade tartar sauce, and you’ve got a Southern classic that’s ready for weeknight dinners or a weekend fish fry with friends.

Why You’ll Love This Recipe

• A double layer of seasoning in the marinade and breading means flavor all the way through
• Cornmeal and flour combine for that classic crunchy, golden crust
• Homemade tartar sauce comes together in minutes with pantry staples
• Low-sodium seasoning lets the fish and spices shine without overdoing the salt

Ingredients

Catfish

• 2 lbs catfish fillets
• 2 tablespoons yellow mustard
• 1 tablespoon Bailee’s Kitchen Low-Sodium All-Purpose Seasoning
• 1 teaspoon Old Bay seasoning
• 1 egg, whisked
• 2 cups buttermilk

Breading

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1 to 2 tablespoons Bailee’s Kitchen Low-Sodium All-Purpose Seasoning
• 1 teaspoon Old Bay seasoning
• 1 tablespoon cornstarch

Homemade Tartar Sauce

• 1 cup mayonnaise
• 2 tablespoons sweet relish
• Juice of ½ lemon
• 1 teaspoon Bailee’s Kitchen Low-Sodium All-Purpose Seasoning

Instructions

Prepare the Catfish

1. Add the catfish fillets to a large bowl.
2. Coat the fish with the mustard, Bailee’s Kitchen Low-Sodium All-Purpose Seasoning, and Old Bay seasoning.
3. Add the whisked egg and buttermilk, mixing until the catfish is fully coated.
4. Cover and refrigerate for 30 minutes to 1 hour.

Make the Breading

5. In a large shallow dish or pan, combine the cornmeal, flour, Bailee’s Kitchen Low-Sodium All-Purpose Seasoning, Old Bay seasoning, and cornstarch.
6. Whisk together until evenly combined.

Make the Tartar Sauce

7. In a small bowl, combine the mayonnaise, sweet relish, lemon juice, and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning.
8. Whisk until smooth.
9. Taste and adjust seasoning as needed.
10. Refrigerate until ready to serve.

Fry the Catfish

11. Remove the catfish from the marinade and allow any excess liquid to drip off.
12. Coat each fillet in the cornmeal mixture, pressing gently to ensure an even coating on all sides.
13. Place the breaded fillets on a wire rack and let them rest for 15 minutes.
14. Heat frying oil to 350°F.
15. Fry the catfish for 8 to 10 minutes, or until golden brown and cooked through.
16. Transfer to a wire rack or paper towel-lined plate to drain.

Serve

17. Squeeze fresh lemon juice over the hot catfish.
18. Serve with the homemade tartar sauce for dipping.
19. Enjoy immediately while hot and crispy.

Tips and Variations

• Let the breaded fillets rest for the full 15 minutes before frying; this helps the coating stick and fry up crispier.
• Keep the oil temperature steady at 350°F. Too hot and the outside burns before the fish cooks through; too cool and the breading turns greasy.
• Swap catfish for tilapia or another mild white fish if that’s what you have on hand.

FAQ

Can I bake this instead of frying? Yes. Bake at 425°F on a wire rack set over a baking sheet for about 15 to 20 minutes, flipping halfway, until golden and cooked through.

How do I know the catfish is fully cooked? The fish should flake easily with a fork and reach an internal temperature of 145°F.

Can I make the tartar sauce ahead of time? Absolutely. It keeps well in the fridge for up to a week, and the flavor actually improves after an hour or two of chilling.