1. Rinse the catfish fillets under cold water and pat them dry with paper towels.
2. Pour the buttermilk into a shallow dish and soak the catfish fillets in the buttermilk for about 10-15 minutes.
3. In another shallow dish, combine the cornmeal, flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
5. Remove the catfish fillets from the buttermilk, allowing excess to drip off, and dredge them in the cornmeal mixture, pressing lightly to ensure an even coating.
6. Carefully place the coated fillets in the hot oil, frying them in batches if necessary to avoid overcrowding the skillet.
7. Fry each fillet for about 3-4 minutes on each side, or until the coating is golden brown and crispy and the fish is cooked through.
8. Transfer the fried catfish to a plate lined with paper towels to drain excess oil.
9. Serve the catfish fillets hot with your favorite sides.
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Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the cornmeal mixture. If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend. For those who might not enjoy catfish, this recipe works well with other mild white fish such as tilapia or cod. For a lighter option, consider baking the fillets in the oven at 400°F for about 15-20 minutes until golden brown.
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