Golden fish. Bright, sweet-heat sauce.
Cajun Fried Fish with Jalapeño Relish Tartar Sauce
For crisp Cajun fried fish, cut firm white fish into even portions, lightly moisten it, coat it in seasoned fish fry, and fry in 350°F oil until golden and 145°F in the center. Serve it immediately with a cool tartar sauce made from mayonnaise, sweet jalapeño relish, and lemon. For predictable planning, fry two portions per batch and allow 18 minutes of cook time for two batches, including oil recovery.
Cajun's Choice™ Seasoned Fish Fry 8 oz combines cornmeal, corn and wheat flours, spices, salt, onion, sugar, and garlic in one ready-to-use coating. Pair that savory crunch with a cool sauce made from Ragin' Cajun Sweet Jalapeno Relish 15 oz, mayonnaise, and lemon, and every bite lands crisp, creamy, tangy, and gently sweet-hot.
- Prep
- 15 minutes
- Cook
- 18 minutes
- Total
- 33 minutes
- Yield
- 4 servings
Planning-time note. The 18-minute cook time allows for two batches of two portions, with 4 to 6 minutes in the oil per batch and time for the oil to return to 350°F. If your pan cannot hold two portions without crowding, fry one at a time and allow another 8 to 12 minutes, plus oil-recovery time.
Choose your crust
The package directions allow a simple moisten-and-coat method. An optional buttermilk dip builds a slightly thicker shell. Either way, let the excess liquid drip off before the fish meets the fry mix.
Lighter crunch
Water-moistened
Best for: a thinner, cornmeal-forward crust.
How: rinse or lightly moisten the fish, drain well, then coat.
Watch for: an even dusting with no wet patches.
Fuller coating
Buttermilk-dipped
Best for: a more substantial, craggy crust.
How: dip briefly, let the excess fall away, then coat.
Watch for: enough moisture to hold the mix, not create paste.
Whichever route you choose, cut the fish into similar-size portions. Even pieces finish together, which makes it easier to keep the coating golden while the center reaches 145°F.
Make Cajun fried fish and jalapeño relish tartar sauce
For the fish
- 1 1/2 pounds firm white fish fillets, cut into 4 even portions
- 1 cup Cajun's Choice™ Seasoned Fish Fry 8 oz, plus more as needed
- 1/2 cup buttermilk, optional
- Neutral oil, for frying
- Lemon wedges, for serving
For the sauce
- 1/2 cup mayonnaise
- 2 tablespoons Ragin' Cajun Sweet Jalapeno Relish 15 oz
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely sliced green onion or chopped parsley, optional
Ingredient notes
Choose sturdy fillets. Catfish, cod, haddock, pollock, or another firm white fish can hold a coating and turn without falling apart. Thickness matters more than species.
Use a neutral frying oil. Canola, peanut, or another oil intended for high-heat cooking keeps the seasoning—not the oil—in the foreground.
Do not add salt automatically. The fry mix already contains salt. Taste the finished fish before deciding whether the plate needs more.
Make the sauce
- Stir the mayonnaise, sweet jalapeño relish, lemon juice, and optional herbs together.
- Cover and refrigerate while the fish is prepared.
- Taste after 10 minutes. Add another spoonful of relish for more sweet heat or a few drops of lemon for more brightness.
Fry the fish
- Set a wire rack over a sheet pan. Pat the fish dry and cut it into evenly sized portions.
- Pour 1 to 1 1/2 inches of oil into a heavy pot or deep skillet. Heat the oil to 350°F.
- For a lighter crust, lightly moisten the fish with cool water and drain well. For a fuller crust, dip each portion in buttermilk and let the excess drip away.
- Coat each portion in Seasoned Fish Fry. Press gently, shake off loose mix, and set the coated fish on a clean plate.
- Lower 2 portions into the oil, leaving room around each piece. Fry until the underside is golden, about 2 to 3 minutes.
- Turn once and cook until the second side is crisp and the thickest part reaches 145°F, about 2 to 3 minutes more.
- Move the fish to the rack, let the oil return to 350°F, and repeat with the remaining portions.
- Serve immediately with lemon wedges and the chilled jalapeño relish tartar sauce.
Three details make fried fish crisp
Before frying
Drain, then coat
Too much surface liquid turns the dry mix into a heavy paste. Let water or buttermilk drip away, then press on a thin, even layer of coating.
During frying
Protect the oil temperature
Each cold piece pulls heat from the oil. Fry in small batches and wait for the oil to return to 350°F before adding the next round.
After frying
Use a rack, not a pile
A rack lets steam escape. Stacking hot fish or trapping it against a flat surface softens the crust you just built.
Tune the tartar sauce to the rest of the plate
The base ratio gives you a creamy sauce with visible pieces of relish and a bright finish. From there, adjust one direction at a time.
- More sweet heat: stir in another teaspoon of sweet jalapeño relish.
- More tang: add lemon juice a few drops at a time.
- More freshness: fold in sliced green onion or chopped parsley.
- A looser drizzle: stir in 1 teaspoon of the relish liquid.
Keep the sauce cold and serve it beside the fish. Spooned over the crust too early, even a good sauce will soften it.
Fix the four most common fried-fish problems
The coating slid off
The fish was probably too wet or moved too soon. Drain the dip thoroughly, press on the mix, and let the first side set before turning.
The crust turned greasy
The oil temperature dropped. Fry fewer pieces at a time and let the oil recover between batches.
The outside browned before the center finished
The oil was too hot or the portions were too thick. Lower the heat slightly and cut future pieces to a more even thickness. Always verify 145°F at the center.
The fish broke when turned
Use a wide fish spatula or spider and make one deliberate turn. If the crust clings to the pan, give it a little longer to release.
Build a fish-fry plate
Keep the sides simple enough to leave room for the crisp fish and bright sauce.
- Add Cajun Fries with Dipping Sauce for a full fry-night spread.
- Serve with slaw, sliced tomatoes, corn, or a sharp green salad for cool crunch.
- Tuck a fillet into a toasted bun with lettuce and a spoonful of relish tartar sauce.
- For a skillet-cooked seafood option, move next to the Blackened Shrimp Recipe.
Common questions
What fish works best for Cajun fried fish?
Choose a firm white fish that can be cut into even portions. Catfish, cod, haddock, and pollock are practical options. Similar thickness matters more than using one specific species.
Do I need egg for Cajun's Choice Seasoned Fish Fry?
No. The product directions allow a lighter crust without milk and egg. Lightly moisten the fish, drain it well, and coat it in the fry mix. This recipe also includes an optional buttermilk dip for a fuller crust.
What temperature should the frying oil be?
This method uses 350°F. Check the oil between batches because cold fish can lower the temperature. If the coating darkens too quickly, reduce the heat slightly.
How do I know when fried fish is done?
Use a food thermometer in the thickest part and cook the fish to 145°F. The center should also look opaque and separate into moist flakes.
Can I make jalapeño relish tartar sauce ahead?
Yes. Stir it together, cover it, and keep it refrigerated until serving. For the crispest plate, put the cold sauce beside the hot fish rather than spooning it over the crust in advance.
Keep cooking
