Begin by soaking catfish

🔪 Instructions

1. Soak the catfish
   • In a shallow dish, combine buttermilk and hot sauce.
   • Submerge the catfish fillets and refrigerate for at least 30 minutes (up to 2 hours).
   • Soaking tenderizes the fish and reduces any “muddy” flavor.
2. Prepare the coating
   • In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Coat the fillets
   • Remove catfish from buttermilk, letting excess drip off.
   • Dredge fillets in the cornmeal mixture, pressing lightly so coating sticks.
4. Fry the catfish
   • Heat about ½ inch of oil in a skillet over medium-high heat.
   • Fry fillets 3–4 minutes per side until golden brown and crispy.
   • Transfer to paper towels to drain excess oil.
5. Serve
   • Serve hot with tartar sauce, lemon wedges, hush puppies, or coleslaw.

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✨ Tips for the best catfish:

• Pat dry lightly before dredging to avoid soggy coating.
• Use medium heat to ensure the inside cooks through without burning the coating.
• Cornmeal gives that signature Southern crunch—mix half cornmeal, half panko for extra crispiness.

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Ashley, I can also give you a baked version that’s just as flavorful but lighter—would you like me to share that too?