Prepare the Fish
Rinse catfish fillets and pat dry with paper towels.
Season and Soak
Pour buttermilk into a shallow bowl and soak the fillets for 10–15 minutes.
Mix the Coating
In another bowl, combine cornmeal, flour, salt, black pepper, and cayenne.
Coat the Fillets
Remove the fillets from the buttermilk and dredge them in the cornmeal-flour mixture until fully coated.
Fry the Catfish
Heat oil in a large skillet over medium-high heat. Fry fillets for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve
Serve hot with lemon wedges, tartar sauce, or your favorite Southern sides like coleslaw and hush puppies.
Serving and Storage Tips
