Ingredients
2–3 catfish fillets
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup buttermilk
Vegetable oil for frying
Lemon wedges, for serving
Instructions
Pat the catfish fillets dry. Pour the buttermilk over the fish and let it soak for 10–15 minutes.
In a shallow dish, mix the cornmeal, flour, salt, pepper, paprika, garlic powder, and onion powder.
Remove the fillets from the buttermilk, letting the excess drip off, then coat them well in the cornmeal mixture, pressing lightly so the breading sticks.
Heat vegetable oil in a deep pan to about 350°F / 175°C. Carefully add the coated fillets and fry until golden brown and crispy, about 4–6 minutes per side depending on thickness.
Transfer to a rack or paper towels to drain. Serve with lemon wedges.