Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
½ cup buttermilk
½ cup water
Salt and pepper, to taste
1 lb catfish fillets, cut into strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 tsp. seafood seasoning, such as Old Bay
1-quart vegetable oil for deep frying
Combine the buttermilk, water, salt, and pepper in a small bowl. Pour the mixture into a flat pan that can accommodate the fillets. Put the fillets in the pan in a single layer and turn them to cover both sides. To marinate, set away.
A 2-gallon resealable plastic bag should be filled with cornmeal, flour, and seafood seasoning. Add the fillets to the bag a few at a time and gently jiggle them around until coated.
Heat the oil in a deep fryer to 365 degrees F (185 degrees C).
Fry fillets in heated oil for 3 minutes or until crisp and golden brown. Work in batches to prevent crowding and allow the fillets to brown correctly. On paper towels, drain.