Ingredients :
2–3 catfish fillets
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper (optional)
1 cup buttermilk
Vegetable oil, for frying
Lemon wedges, for serving
Instructions :
Rinse the catfish fillets and pat them completely dry with paper towels.
In a shallow bowl, mix the cornmeal, flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Pour the buttermilk into a separate bowl.
Dip each catfish fillet into the buttermilk, letting excess drip off, then coat thoroughly in the cornmeal mixture, pressing lightly so it adheres well.
Heat about 1 inch of vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until hot.
Carefully place the coated fillets into the hot oil without overcrowding the pan.
Fry for 3–4 minutes per side, or until golden brown and crispy, and the fish is cooked through.
Remove the fillets and drain briefly on paper towels.
Serve immediately with lemon wedges on the side.