Fried catfish with onions, buttermilk and tartar sauce
Portions: 6 persons | Preparation: 30 minutes
This tender with a crispy, flavorful breading is traditionally prepared in the southern United States. The secret ingredient buttermilk makes the catfish particularly juicy. Served with the tartar sauce, this becomes a special kind of taste pleasure.
Please review recipe:
- 750g fish fillet, catfish
- 230g cornmeal
- 1 tsp onion, ground, dried
- 1 tbsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp black pepper
- salt, to taste
- 500ml vegetable oil
- 360 ml buttermilk
- 1 pickled cucumber
- 2 tbsp capers
- 2-3 sprigs dill
- ½ lemon
- 230 g mayonnaise
- 1 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Roughly chop the catfish fillets.
- Mix the flour with the onions, garlic, pepper and salt in a bowl.
- Heat the vegetable oil in a deep frying pan.
- Dunk the fish in buttermilk.
- Then coat in the flour and spices .
- Fry the breaded fish in the heated oil for 4-5 minutes on each side until golden brown.
- Place the pieces of fish on a wire rack so that the excess oil can drip off.
- For the sauce: finely chop the pickles, capers and dill.
- Squeeze the lemon and reserve 2 tablespoons of lemon juice.
- Mix all the ingredients for the tartar sauce well in a bowl.
- Serve the fried fish fillets with the tartar sauce.
If no buttermilk is available – simply mix 360 ml milk with 3 tablespoons lemon juice and let it steep for 10 minutes.
- wire rack
- lemon squeezer