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Ingredients
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Catfish Preparation
Breading Mixture
Frying
Serving
Method
Catfish Preparation
Soak the Catfish
In a medium bowl, combine the buttermilk and hot sauce. Add the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate.
Breading Mixture
Prepare the Breading
In a shallow dish, mix together the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
Frying
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Bread the Catfish
Remove the catfish fillets from the buttermilk mixture, allowing excess to drip off. Dredge each fillet in the breading mixture, pressing lightly to adhere.
Fry the Catfish
Carefully place the breaded catfish fillets in the hot oil. Fry in batches for 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked fillets to a paper towel-lined plate to drain excess oil.
Serving
Serve the Catfish Fingers
Serve the catfish fingers hot with lemon wedges and tartar sauce on the side. Enjoy with your choice of one side dish.
