1 cup cornmeal
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving
Directions
1. Begin by patting the catfish fillets dry with a paper towel and then season them lightly with salt and pepper.
2. Pour the buttermilk into a shallow dish and soak the fish fillets in the buttermilk for about 10 minutes.
3. In a separate shallow bowl, mix together the cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt.
4. Remove each fillet from the buttermilk, allowing any excess to drip off, and then dredge the fillets in the cornmeal mixture, ensuring each piece is thoroughly coated.
5. Heat about an inch of vegetable oil in a large cast-iron skillet or deep-fryer to 350°F (175°C).
6. Carefully place the coated fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry until the fillets are golden brown and crispy, about 3-4 minutes per side.
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