- 2 1/2 to 3 pounds catfish fillets
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- Lemon quarters (optional)
How to Make It
Place fish in a shallow pan, and sprinkle with salt. Pour buttermilk over top, and refrigerate 30 minutes.
Combine cornmeal and flour; mix well. Remove fish from buttermilk. Dredge fish in cornmeal mixture. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown; drain well. Serve hot. Garnish with lemon quarters, if desired.