(Metro News Service) August is Catfish Month, the perfect excuse to lean into the easy, sun‑soaked flavors of summer. Whether you’re hosting a backyard fish fry or keeping dinner simple after a long, hot day, catfish delivers a mild, slightly sweet taste and a hearty texture that stands up beautifully to frying. Though long cherished across Southern states like Texas, Louisiana, Tennessee, and Georgia, anyone with access to fresh catfish can enjoy its warm‑weather appeal. It’s a versatile favorite that fits right into the rhythm of summer meals.

Beer-Battered Catfish with Homemade Tartar Sauce

Serves 6

• 6 U.S. Farm-Raised Catfish fillets, cut into large strips
• Oil for frying
• 11/2 cups all-purpose flour, divided
• 1/2 cup cornstarch
• 1 tablespoon Cajun seasoning
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 cup beef
• Salt and pepper to taste
• Fresh lemon wedges
• Malt vinegar

Tartar sauce

• 1 cup mayonnaise
• 1 tablespoon dill pickle, minced
• 2 ounces fresh parsley, finely chopped
• 1 tablespoon dried dill
• 1 tablespoon sweet relish
• 1 tablespoon fresh lemon juice
• 1 teaspoon drained capers
• Dash hot sauce

In a deep fryer, heat oil to 375°F. Combine 1/2 cup flour, cornstarch, Cajun seasoning, baking powder, and salt. Whisk in beer until smooth.

Place remaining flour in a shallow bowl. Season fillets with salt and pepper; then lightly dust with flour.

Dip the fillets in beer batter, allowing excess to drip off. Place catfish in oil a few pieces at a time. Fry until well browned on all sides, about 3 minutes.

Remove and drain on paper towels.

To make tartar sauce, combine all ingredients in a small bowl; stir to combine. Refrigerate any excess.

Recipe courtesy of U.S. Farm-Raised Catfish