fried catfish

Method

Pat the catfish fillets dry with kitchen paper. Pour the buttermilk into a shallow dish and soak the fillets for 15 minutes. In another dish, combine cornmeal, flour, salt, black pepper, cayenne pepper, paprika, and garlic powder. Heat the vegetable oil in a large deep frying pan or deep fryer to 180°C. Remove each fillet from the buttermilk, allowing excess to drip off, then coat thoroughly in the seasoned cornmeal mixture, pressing gently so it adheres. Carefully place the coated fillets into the hot oil, frying in batches to avoid overcrowding, for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper before serving hot.