Fried catfish with onions, buttermilk and tartar sauce

Fried catfish with onions

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:

Ø 5 out of 5 stars ( 6 votes )
Fried catfish with onions
Fried catfish with onions

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:

Ø 5 out of 5 stars ( 6 votes )

Season: Autumn, Spring, Summer, Winter | Region: North America | Preparation: roast meat | Menu: Fish dishes | Cuisine: American recipes

Ingredients

Fish

  • 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

Sauce

  • 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

Instructions

  1. Roughly chop the catfish fillets.
  2. Mix the flour with the onions, garlic, pepper and salt in a bowl.
  3. Heat the vegetable oil in a deep frying pan.
  4. Dunk the fish in buttermilk.
  5. Then coat in the flour and spices .
  6. Fry the breaded fish in the heated oil for 4-5 minutes on each side until golden brown.
  7. Place the pieces of fish on a wire rack so that the excess oil can drip off.
  8. For the sauce: finely chop the pickles, capers and dill.
  9. Squeeze the lemon and reserve 2 tablespoons of lemon juice.
  10. Mix all the ingredients for the tartar sauce well in a bowl.
  11. 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.

Utensils

  • knife
  • bowl
  • pan
  • turner
  • wire rack
  • lemon squeezer