Mississippi-Style Catfish Strips with Spicy Tartar Sauce

Name: Mississippi-Style Catfish Strips with Spicy Tartar Sauce
Yield: feeds 3 to 4
Ingredients: 1 pound catfish fillets; 1/2 cup buttermilk; 1 egg, slightly beaten; 1 1/2 teaspoons plus 2 tablespoons Creole Seasoning (page 167); 1/2 cup cornmeal; 1/2 cup flour; 3 cups vegetable oil; 1 cup mayonnaise; 1/4 cup finely diced Garlic Dill Pickles (page 130); 2 tablespoons lemon juice; 1 1/2 teaspoons minced garlic; 1 tablespoon Worcestershire sauce; 1 teaspoon grated onion; 1/2 teaspoon kosher salt; 1 tablespoon minced fresh dill; 1 1/2 teaspoons lemon pepper; Tabasco sauce

January 24, 2012

We give catfish a good soaking in seasoned buttermilk before we coat and fry it. It tenderizes and sweetens up the fish, which we serve with our favorite spicy tartar sauce. You’ll find it on our appetizer menu every day and in a sandwich on Fridays.

Cooks' Note

If you’re making catfish to serve in a sandwich or as a fried fish dinner, you can keep the fillets large instead of cutting them into strips.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.