Ingredients:

  • 4 (6-ounce) catfish fillets (170 g each)
  • 1 cup all-purpose flour (120 g)
  • 1 cup buttermilk (240 ml)
  • 2 tablespoons Cajun seasoning (30 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • Vegetable oil for frying (as needed)
  • 1 cup mayonnaise (240 g)
  • 2 tablespoons dill pickle relish (30 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine mayonnaise, dill pickle relish, lemon juice, and Dijon mustard. Season with salt and pepper. Mix well and refrigerate.
  2. Rinse catfish fillets under cold water and pat them dry. In a shallow dish, pour the buttermilk and season with salt and pepper. In another shallow dish, combine flour and Cajun seasoning.
  3. Dip each catfish fillet in the buttermilk, then dredge in the seasoned flour, ensuring an even coating. Allow fillets to rest for 10-15 minutes for the coating to adhere.
  4. In a deep frying pan, heat vegetable oil to 350°F (175°C).
  5. Carefully lower the fillets into the hot oil, cooking in batches to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and cooked through.
  6. Remove catfish with a slotted spoon and drain on paper towels. Serve hot with homemade tartar sauce on the side.