Gather the following ingredients before you begin:
- 1/2 cup buttermilk
- 1/2 cup water
- Salt and black pepper, to taste
- 1 pound catfish fillets, cut into strips
- 1 1/2 cups fine cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon seafood seasoning
- 1 quart vegetable oil, for deep frying
Why Buttermilk?
Buttermilk gives the fish a lightly tangy flavor and helps the dry coating adhere to the catfish. If you do not have buttermilk available, you can make a quick substitute by adding a small amount of lemon juice or vinegar to regular milk and allowing it to sit briefly.
Why Use Fine Cornmeal?
Fine cornmeal creates the classic crisp texture associated with Southern fried catfish. Combined with flour, it forms a coating that is crunchy without becoming excessively heavy.
Choosing Catfish
Fresh or properly thawed catfish fillets can be used. If your fillets are particularly thick, cutting them into strips helps them cook more evenly and makes them easier to serve.