Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Soak the Catfish
In a bowl, pour buttermilk over the catfish fillets, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, cornmeal, salt, black pepper, cayenne pepper, garlic powder, and onion powder until well combined.
Frying
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for best results.
- 4
Coat the Catfish
Remove the catfish fillets from the buttermilk, letting any excess drip off. Dredge each fillet in the flour-cornmeal mixture, ensuring they are evenly coated on all sides.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 5-7 minutes on each side or until golden brown and cooked through.
- 6
Drain and Serve
Once cooked, remove the catfish from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with your choice of sides.
