Ingredients:
4 catfish fillets
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup buttermilk
Vegetable oil for frying
Lemon wedges for serving
Instructions:
Rinse the catfish fillets under cold water and pat dry with paper towels.
In a shallow bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, paprika, and cayenne if using.
Pour the buttermilk into another shallow bowl. Dip each fillet into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture. Press gently to ensure an even coating. Let the coated fillets rest for 5 to 10 minutes.
Heat about 1 inch of vegetable oil in a large skillet to 350°F. Carefully place the fillets in the hot oil without overcrowding the pan.
Fry for 3 to 5 minutes per side until golden brown and crispy.
Remove and drain on paper towels. Serve hot with lemon wedges and your favorite Southern sides for a classic fish fry meal.