Fried catfish
Ingredients
4 catfish fillets
1 cup buttermilk
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Vegetable oil for frying
Lemon wedges for serving
Instructions
Pat the catfish fillets dry and place them in a shallow bowl. Pour the buttermilk over the fillets and let them soak for at least 30 minutes to tenderize and add flavor.
In a separate bowl, combine cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder. Mix well.
Heat about 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Remove each fillet from the buttermilk, allowing excess to drip off, then coat thoroughly in the cornmeal mixture. Press gently so the coating sticks well.
Fry the fillets in batches for 4–6 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
Transfer to a wire rack or paper towels to drain. Serve with lemon wedges and your favorite sides.
