Mississippi Fried Catfish

Yield: 4–6 servings

Ingredients:

• 2 lbs catfish nuggets

• 1 cup milk

• 1 tablespoon lemon juice

• Seasoning for the Fish

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper (optional)

• Cornmeal Coating

• 2 cups coarse cornmeal

• 1 cup all-purpose flour

• 2 teaspoons kosher salt

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½–1 teaspoon cayenne pepper (optional)

For Frying

Vegetable, peanut, or canola oil

Greek Yogurt Tartar Sauce

Yield: About 1 cup

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 2–3 tablespoons finely chopped dill pickles (or dill relish)

• 1 teaspoon pickle juice

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard (optional)

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• Freshly ground black pepper, to taste

• Salt, if needed

Prepare the catfish:

1. Pat the catfish nuggets dry with paper towels.

2. Season all sides of the catfish with the salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. In a bowl, stir together the milk and lemon juice. Let sit for 5–10 minutes.

4. Add the seasoned catfish to the milk mixture and refrigerate for 30 minutes to 2 hours.

5. In a shallow dish, whisk together all of the cornmeal coating ingredients.

6. Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F.

7. Remove the catfish from the milk mixture, allowing the excess to drip off.

8. Dredge each piece thoroughly in the seasoned cornmeal mixture, pressing gently so the coating adheres.

9. Let the coated catfish rest for 5–10 minutes before frying.

10. Fry in batches for 3–5 minutes, turning occasionally, until golden brown and the fish reaches an internal temperature of 145°F.

11. Drain on a wire rack and sprinkle lightly with a pinch of salt while still hot.

Prepare the tartar sauce:

1. Add the Greek yogurt, mayonnaise, chopped pickles, pickle juice, lemon juice, Dijon mustard, dill, garlic powder, onion powder, and black pepper to a small bowl.

2. Stir until smooth and well combined.

3. Taste and adjust the seasoning, adding salt only if needed.

4. Cover and refrigerate for at least 15–30 minutes before serving.