Ingredients:

  • 1 pound (450g) catfish fillets, skinless
  • 2 cups (240g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)
  • Hot sauce (for serving)

Instructions:

  1. Rinse catfish fillets under cold water and pat dry. Season with salt and pepper.
  2. In a bowl, whisk together the cornmeal, flour, garlic powder, onion powder, cayenne pepper, paprika, salt, and black pepper.
  3. In another bowl, whisk together the eggs and buttermilk.
  4. Dip each catfish fillet into the wet mixture, allowing excess to drip off. Dredge in the dry coating, pressing firmly.
  5. Place coated fillets on a plate and refrigerate for 30 minutes to set the coating.
  6. In the skillet, heat vegetable oil over medium-high heat until hot (around 350°F/175°C).
  7. Carefully place fillets in the hot oil, cooking in batches if necessary. Fry for 3-4 minutes on each side until golden brown and cooked through.
  8. Remove fish with the slotted spoon and drain on paper towels. Serve hot with lemon wedges and hot sauce if desired.