Ingredients:

  • 1 lb (450 g) catfish fillets, skinless and boneless
  • 1 cup (120 g) cornmeal
  • 1/2 cup (60 g) all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240 ml) buttermilk (or regular milk with 1 tablespoon of vinegar or lemon juice)
  • Vegetable oil for frying (about 1-2 cups, depending on frying method)

Instructions:

  1. Rinse catfish fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.
  2. In a shallow dish, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In another shallow dish, pour the buttermilk.
  3. Dip each catfish fillet into the buttermilk, allowing excess to drip off. Dredge the fillet in the cornmeal mixture, ensuring even coating. Place coated fillets on a cooling rack to rest for 15 minutes.
  4. In a deep skillet or fryer, heat vegetable oil over medium-high heat until 350°F (175°C).
  5. Gently place fillets in the hot oil, being careful not to overcrowd the pan. Fry for 5-7 minutes on each side until golden brown and cooked through.
  6. Remove and drain on paper towels. Serve hot with your choice of sides and sauces.