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Daphne Lodge Fried Catfish with Homemade Tarter Sauce

Daphne Lodge Fried Catfish with Homemade Tarter Sauce

Tarter Sauce

  • 1 cup mayonnaise
  • 1/2 cup finely chopped dill pickles
  • 1/2 cup finely chopped onion


  • 2 cups cornmeal
  • 1 teaspoon salt
  • 2 cups whole milk
  • 4 U.S. Farm-Raised Catfish fillets
  • Vegetable oil for deep frying

  1. To prepare the tartar sauce, mix the mayonnaise, pickles and onion in a small bowl; set aside.
  2. To prepare the catfish, mix cornmeal and salt in a shallow dish or on a piece of wax paper. Place milk in another shallow dish. Dip catfish fillets in milk, then dredge in the cornmeal mixture. Set aside on a wax paper-lined baking sheet.
  3. Fill a deep fryer or large, deep skillet half full with oil and heat to 350°F on a deep-frying thermometer. Add fillets, two at a time to the hot oil, and fry for 2 to 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork. Drain on paper towels. Place catfish on a warm serving platter and garnish with lemon wedges. Serve immediately with tartar sauce.