Frying Catfish this Saturday....Any tips, tricks, homemade dipping sauces, etc??

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I've fried catfish before just been awhile, anybody got any favorite batters (I like mine rather crispy/crunchy) or recipes that they suggest?

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yellow mustard + lemon pepper + Louisiana Fish Fry

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Also anybody got any homemade dipping sauces that they would suggest??

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basic tartar sauce: mayo, sweet pickle relish, minced onion, lemon juice, salt, pepper

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Frying Catfish this Saturday....Any tips

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Use speckled trout or sacau-perch.

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anybody got any favorite batters

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Buttermilk. Spike it with hot sauce, if you wish.

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like mine rather crispy/crunchy)

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Fry at 350 in smaller batches. Drain on a wire rack and serve hot. I like a corn meal or corn meal and corn four mix. If you want to ramp up the crispness, run the fish through corn starch, then the buttermilk, then the corn meal...it'll snap when you bite it.

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yellow mustard + lemon pepper + Louisiana Fish Fry

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yellow mustard + lemon pepper + Louisiana Fish Fry

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Only change to this is I like using creole mustard for an extra kick but yes, this is the way to go.

I would recommend removing any dark streaks on the fish or any pink or red parts, thats the stuff that makes it taste fishy. I cut the filets in half and just cover in yellow mustard then toss with zatarain's fish-fri.

Cornmeal, salt and pepper only. Cayenne if you like that instead of black or white pepper. Fry cold.

In this thread, I have a link to one I've used from Kevin Graham which is delicious. Also have the ingredients listed for one Besh made on TV.

LINK

He didn't measure and neither did I. I just winged it. Tarter sauce doesn't need to be exactly measured. Put in the ingredients in the list and add mayo until you get the consistency and flavor you want. Make it a day ahead or early in the morning if you're serving at night. It needs to sit in the fridge a good while. The roasted jalapenos were dynamite. Next time I made the Graham sauce, I'm going to roast the fresh peppers before adding them along with some chopped fresh.

If you like it crunchy try cutting a few filets into strips long ways. About the thickness of the ridges in the filet. Try some chicken fry on some pieces too, la fish fry brand.

The strips are great and they take less time to cook. The chicken fry has a nice kick to it.

Dip in hotsauce/mustard or hotsauce/beer then coat. I was alive 32 years before I discovered this method and now ill never fry a different way!
Dry out on a raised cookie rack.

Making me hungry.