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Ingredients
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Fish
Breading
Frying
Serving
Method
Preparation
- 1
Soaking the Catfish
In a medium bowl, pour the buttermilk over the catfish fillets. Ensure that the fillets are completely submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This helps tenderize the fish and adds flavor.
Breading
- 2
Mixing the Breading
In a shallow dish, combine the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- 3
Coating the Fish
Remove the catfish fillets from the buttermilk, allowing the excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring that it is fully coated. Shake off any excess breading and set aside on a plate.
Frying
- 4
Heating the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small amount of the breading into the oil; it should sizzle immediately.
- 5
Frying the Catfish
Carefully place the coated catfish fillets into the hot oil, taking care not to overcrowd the pan. Fry the fillets for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove the fillets and transfer them to a plate lined with paper towels to drain excess oil.
- 6
Serving the Fish
Once all the fillets are fried, serve them hot with lemon wedges, tartar sauce, and a side of French fries.