Cooking Instructions:

Begin by marinating the catfish fillets in buttermilk for at least 30 minutes to enhance the flavor and tenderness.

In a separate bowl, combine cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly to guarantee an even distribution of the spices.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the cornmeal mixture into it; if it sizzles, the oil is ready.

Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they're fully coated.

Carefully place the coated fillets into the hot oil, cooking them in batches to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy.

Once cooked, remove the fillets and place them on a plate lined with paper towels to drain any excess oil.

Extra Tips:

When frying catfish, maintaining the right oil temperature is essential to achieving that perfect golden crust without overcooking the fish. If you notice the oil is too hot and the fish is browning too quickly, lower the heat as needed.

Additionally, serve the catfish immediately for the best texture, and don't forget the hot sauce for an extra kick!