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Ingredients:
Oil for frying
Crispy Southern-fried catfish
1 ½ cups cornmeal
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
1 teaspoon black pepper
1 ½ cups buttermilk
Four 6-ounce catfish fillets
Preheat a deep-fryer to 375 F. In a large, shallow bowl, combine the cornmeal and spices. Pour the buttermilk into another shallow bowl.
When the oil is hot, working in batches, dip each fish fillet first in the buttermilk and then into the cornmeal. Make sure the fish is well-coated, then add to the fryer. Fry until crisp, about 6 minutes per side, taking care not to overcrowd the fryer.
Remove the fish fillets from the fryer, and set on paper towels to drain slightly. Serve hot.
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