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Ingredients
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Catfish Preparation
Breading Mixture
Frying
Serving
Method
Catfish Preparation
- 1
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
- 2
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
- 3
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).
- 4
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.
- 5
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
- 6
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.
