4–6 catfish fillets (1 1/2–2 pounds each)
1 gallon buttermilk
3/4 cup cornmeal (plain)
1/2 cup flour (all-purpose)
garlic powder (three tablespoons)
3 tblsp. seasoning (lemon pepper)
For frying, use vegetable or peanut oil.
Rinse the catfish fillets in cold water and pat them dry lightly. In a shallow dish, pour the buttermilk and coat the fillets in it; put aside.
Combine the cornmeal, flour, garlic powder, and lemon-pepper seasoning in a small bowl. Allow any remaining buttermilk to drip off each filet before coating in the breading mixture and lightly pressing to ensure a thick crust. Allow for a 5- to 10-minute recovery period.
Fill a deep cast-iron skillet with oil until it’s about halfway full. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
Cook for 5 to 6 minutes per side in batches until golden brown and cooked through. Over paper towels, drain on a wire rack. Serve right away.