1. Prepare the Buttermilk Mixture
In a medium bowl, combine the buttermilk and water. Season the mixture lightly with salt and black pepper.
Stir until the ingredients are combined. This mixture will serve as the wet coating for the catfish before it is dredged in the seasoned cornmeal mixture.
2. Soak the Catfish
Place the catfish strips into the buttermilk mixture. Make sure the pieces are well coated.
Allow the fish to sit in the mixture for a short period so the surface becomes moist and flavorful. Keep the fish refrigerated while it is soaking rather than leaving raw fish at room temperature.
3. Make the Crispy Coating
In a separate shallow bowl, combine the fine cornmeal, all-purpose flour, and seafood seasoning.
Mix thoroughly so the seasoning is evenly distributed throughout the cornmeal and flour. This ensures that every piece of catfish gets a consistent savory flavor.
4. Coat the Fish
Remove one piece of catfish from the buttermilk mixture and allow excess liquid to drip away.
Place the fish into the cornmeal mixture and turn it several times, gently pressing the coating onto the surface so it adheres well.
Transfer the coated piece to a clean plate or wire rack and repeat the process with the remaining catfish strips.
5. Heat the Oil
Pour the vegetable oil into a suitable deep, heavy-bottomed pot or deep fryer. Heat the oil to approximately 350°F (175°C).
A cooking thermometer is extremely useful for maintaining the correct oil temperature. Oil that is too cool can make the coating greasy, while oil that is excessively hot can brown the outside before the fish has cooked through.
Always use caution when working with hot oil. Keep the cooking area clear and avoid adding wet food to dangerously hot oil.