Louisiana Fried Catfish with Creole Tartar Sauce and Jalapeno Relish

Courtesy of the Louisiana Seafood Promotion & Marketing Board


Fried Catfish:

10 Louisiana Catfish Fillets (4 to 5 lbs.)

Peanut Oil, or other mild-flavored oil for frying

1 cup Heavy Whipping Cream

2 Tbsp. Hot Sauce

1 1/2 cups Plain White Cornmeal

1 1/2 cups Masa Harina

4 Tbsp. Cajun Seasoning


Creole Tartar Sauce:

1 cup Mayonnaise

1/2 cup Creole Mustard

2 Tbsp. Shallot, minced

2 Tbsp. Green Onion, finely chopped

2 Tbsp. Fresh Lemon Juice

1 Tbsp. Garlic, minced

1 tsp. Salt

1 tsp. Hot Sauce

1/2 tsp. Ground Black Pepper


Jalapeno Relish:

6 Jalapeño Peppers, seeded and chopped (about 1 lb.)

1/2 cup Sugar

1/2 cup Apple Cider Vinegar

1 tsp. Dry Mustard

1 tsp. Celery Salt

1/4 tsp. Ground Turmeric

1 cup Red Onion, finely chopped


For Fried Fish:

In a large Dutch oven or other large pot, pour oil to a depth of 4 inches, and heat over medium heat until it reads 375º on a candy or deep-fry thermometer.


In a shallow dish, stir together cream and hot sauce. In another shallow dish, stir together cornmeal, masa harina, and Cajun seasoning.


Coat each fish fillet in cream mixture, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 8 minutes.

Transfer to a paper-towel-lined plate to drain. Serve with Creole Tartar Sauce, Jalapeño Relish, and coleslaw, if desired.


For Creole Tartar Sauce:

In a medium bowl, whisk together mayonnaise, mustard, shallot, green onion, lemon juice, garlic, salt, hot sauce, and pepper.


Cover and refrigerate until serving. Can be made up to two days ahead.


For Jalapeno Relish:

To the work bowl of a food processor, add jalapeños and salt; process until smooth.


In a small saucepan, bring sugar, vinegar, dry mustard, celery salt, and turmeric to a boil over medium heat.


Reduce heat to a simmer; add jalapeño mixture and onion, and cook 10 minutes.


Let cool to room temperature before serving. Refrigerate for up to one week.




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