Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

6 medium-sized catfish fillets, rinsed and patted dry

1 C. course cornmeal

1 C. flour or cornmeal flour

1 tsp. ground black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried basil

2 T. Cajun seasoning

2 eggs

2 C. buttermilk

What to do:

In a shallow dish, big enough for the fish pieces mix the cornmeal, flour, and seasonings. In another shallow dish scramble the eggs and buttermilk.

Heat a skillet filled about 1/2 an inch with oil over medium heat; you will be adding more oil as you cook the fillets. Throw a drop of water in it, when it sizzles you’re ready to cook or when it reaches 350 with a candy thermometer.

While the oil is heating, dredge the fish in the egg mixture then the cornmeal mix. Then dip in egg mix again.

Then heavily coat it in the corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose cornmeal. Only dip once in the egg and cornmeal mixture if you want a less crispy crust.

Transfer to a wire cooling rack while you repeat the process with the remaining fillets. Gently add the fillets to the hot oil making sure not to overcrowd and fry until golden brown, about 3 minutes per side.

Remove the fried fillets to a cooling rack or paper towel lined plate while you fry remaining fillets.

Serve immediately.

Christina’s Notes:

Make this gluten-free by measuring out 2 cups of very fine cornmeal. If you don’t keep buttermilk on hand at all times, add 1 T. vinegar to regular milk and stir to combine and let it sit for 5 minutes.