What You Need: 4 fillets of catfish
Two cups of cornmeal and one cup of buttermilk
50/50 ml of all-purpose flour
1/4 teaspoon of paprika
Powdered garlic, measuring one teaspoon
Onion powder, 1 teaspoon
half a teaspoon of cayenne spicy pepper
Add salt and pepper as desired.
Veggie frying oil
Serving citrus wedges
How to Follow
1. Lightly sprinkle some salt and pepper on the catfish fillets after wiping them dry with a paper towel.
2. Place the fish fillets in a shallow dish and soak them for about 10 minutes in the buttermilk.
3. Combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, and a bit of salt in a separate shallow basin.
4. Taking out the fillets from the buttermilk, let any extra liquid drain out, and then cover them completely in the cornmeal mixture.
5. In a big deep-fryer or cast-iron pan, bring about one inch of vegetable oil to a temperature of 350°F, or 175°C.
6. Gently add the coated fish fillets to the heated oil, being sure not to cram too many at once. About three to four minutes each side in a hot pan will get the fillets nice and crispy.
7. After frying, place the fish on a paper towel-lined plate or use tongs to transfer it to a slotted spoon. This will help to remove any leftover oil.
8. Arrange the lemon wedges with the cooked fish and serve.
