Pan-Fried Catfish with Roasted Garlic & Dill Tartar Sauce

Farm-raised catfish is delicious! Nothing like the bottom-feeding behemoths you see in lakes and rivers. But any lighter whitefish works in this recipe.
Pan-Fried Catfish | Dishin' With Darla

The key is to not over cook the fish. It is easy to do since it cooks reasonably quickly. When you think it is almost done, it’s done. Further, it will cook as it sits while you are serving the side dishes.

I get a little crazy with tartar sauces. I have been making my own for years. The pickle version has its charm, but imagine the variations and flavor when you create beyond the relish, such as:

  • Cherry tomatoes
  • Capers
  • Green onion
  • Shredded zucchini, carrots, red pepper
  • Seasonings like dill, basil, paprika, cayenne
  • Sun-dried tomatoes

Pan-Fried Catfish with Roasted Garlic & Dill Tartar Sauce

Farm-raised catfish is delicious! Nothing like the bottom-feeding behemoths you see in lakes and rivers. But any lighter whitefish works in this recipe.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 6 servings

Ingredients

Catfish

  • 6 catfish fillets (half a fish)
  • 3 eggs (beaten)
  • 1 c flour
  • 2 c homemade breadcrumbs (or store-bought)
  • 3 T milk
  • ½ t paprika
  • 1 t salt
  • 1 t pepper
  • ¼ t cayenne pepper
  • ½ t chili powder

Tartar Sauce

  • 3-4 cloves garlic
  • 1 T olive oil
  • 3 t mayonnaise
  • ¼ t salt
  • ¼ t pepper
  • ¼ t dill
  • Pinch cayenne pepper

Instructions

Catfish

  • Rinse catfish then lay on a paper towel to dry.
  • Prepare your dipping station by placing your flour and seasonings mixed on a plate, breadcrumbs on a plate, and eggs and milk in a shallow bowl.
  • Dip one fillet in the egg, then dust with flour, then back in the egg, then roll in breadcrumbs.
  • Set on dry paper towel or plate.
  • Repeat with all of the fillets.
  • Heat up oil in a large skillet until very hot but not smoking on medium-high heat.
  • Cook fillets in two batches so they are not touching each other.

Tartar Sauce

  • Smash 3-4 cloves of peeled fresh garlic and saute on low in a skillet with 1 T oil. Saute until a little browned, then cool.
  • Chop fine and add to 3 T of homemade or store-bought mayonnaise (like Hellman’s).
  • Add salt, pepper, dill, and cayenne pepper.
  • Serve and ENJOY!

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