👨🍳 Instructions:
1. Soak the catfish
- Place fillets in a bowl with buttermilk. Let soak for 30 minutes to tenderize and flavor.
2. Prepare the coating
- In a shallow dish, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Dredge and fry
- Heat oil in a deep skillet to 350°F (175°C).
- Remove fillets from buttermilk, dredge in cornmeal mixture, pressing to coat.
- Fry 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Serve hot
- Plate with lemon wedges, tartar sauce, or hot sauce. Add sides like coleslaw, fries, or cornbread.
🌟 Tips:
- For extra crunch, double-dip in buttermilk and coating.
- Add a splash of hot sauce to the buttermilk for heat.
- Try Moroccan spices like cumin or ras el hanout for a fusion twist.
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