Ingredients
Catfish fillets, cut into medium pieces
Buttermilk
Yellow cornmeal
All-purpose flour
Paprika
Garlic powder
Onion powder
Black pepper
Salt
Cayenne pepper
Vegetable oil, for frying
Lemon wedges, for serving
Instructions
Rinse the catfish fillets and pat them dry. Place them in a bowl and pour buttermilk over the fish, making sure all pieces are coated. Let them soak for 20–30 minutes.
In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.
Remove the catfish from the buttermilk, allowing excess to drip off, then dredge each piece in the cornmeal mixture, pressing lightly so the coating sticks.
Heat vegetable oil in a deep skillet or fryer to about 350°F (175°C).
Fry the catfish in batches, without overcrowding, for 3–4 minutes per side until golden brown and crispy.
Remove the fish and drain on a wire rack or paper towels.
Serve hot with lemon wedges on the side.