• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Fish

• On a cutting board, slice 2 pounds fillet catfish into desired lengths. If I am deep frying the fish (for fish tacos), I will cut fish into 2-3" pieces. However, if I'm frying the fish in a cast iron skillet, I will use bigger pieces.
• Place the fish in a shallow bowl. Pour 1 bottle dark ale beer over fish and allow to soak for 30-60 minutes before cooking.

Make the Tarter Sauce

• While the fish is soaking, prepare the homemade tarter sauce. Spoon 1 cup salad dressing in a small serving bowl.
• Stir in 1/2 cup sweet relish until combined.
• (If you prefer a tarter sauce that is less sweet, you may substitute real mayonnaise for the salad dressing, and a dill relish in place of sweet.)

Fry the Fish

• Using a gallon bag, combine 1 1/2 cups yellow cornmeal, 1 cup all-purpose flour, and 2-3 tablespoons Cajun spice. Mix well. Place pieces of strained fish into the flour. Toss until fish is well coated.
• Preheat 1 quart Peanut oil for frying in a cast iron skillet or Dutch oven, between 1-4 inches.
• When oil has reached the proper temperature (375℉), add 10-12 pieces of fish at a time, being careful not to overcrowd. Cook for 3-4 minutes until a deep golden brown on both sides.
• Remove fish with a spatula or wire strainer and place on paper towels to soak up excess oil. Sprinkle fish with salt and pepper for seasoning as desired.
• If needed, return oil to cooking temperature and repeat until all of the fish has been fried. Serves 4-6.