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Rock's Fried Catfish with Creole Tartar Sauce

Coastal Living MARCH 2003

  • Yield: Makes 4 servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 cup milk
  • 2 tablespoons prepared mustard
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon hot sauce
  • 1 pound catfish fillets, cut into 1- by 3-inch strips
  • Vegetable oil
  • 2 cups fish-fry mix*
  • 1 tablespoon cornstarch
  • 1 onion, thinly sliced
  • Creole Tartar Sauce


Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour.

Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350°.

Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish from milk mixture. Place in bag in batches, and shake to coat.

Fry fish, in batches, in hot oil 2 to 3 minutes on each side or until golden. Drain on paper towels. Separate onion slices into rings, and place over fish. Serve immediately with Creole Tartar Sauce.

*We used Zatarain's fish-fry mix for testing.


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Rock's Fried Catfish with Creole Tartar Sauce recipe