Yields1 Serving
 ½ cup buttermilk
 salt and pepper, to taste
  ½ cup water
 ½ cup all-purpose flour
 1 pound catfish filets , cut in strips
 1 ½ cups fine cornmeal
 1 tsp seafood seasoning, such as Old Bay
 ½ cup all-purpose flour
 1 quart vegetable oil for deep frying
1

In a small bowl, mix together buttermilk, water, salt, and pepper.

2

Pour this mixture into a flat pan large enough to accommodate the catfish filets. Place the fillets in the pan, ensuring each side is coated, and let them marinate.

3

In a 2-gallon resealable plastic bag, combine cornmeal, flour, and seafood seasoning.

4

Add the catfish fillets to the bag in batches, gently tumbling them until evenly coated.

5

Heat oil in a deep fryer to 365 degrees F (185 degrees C).

6

Fry the fillets in the hot oil until they are crisp and golden brown, approximately 3 minutes.

7

Work in batches to prevent overcrowding, allowing each fillet enough space to brown properly. Once fried, drain the fillets on paper towels.

Ingredients

 ½ cup buttermilk
 salt and pepper, to taste
  ½ cup water
 ½ cup all-purpose flour
 1 pound catfish filets , cut in strips
 1 ½ cups fine cornmeal
 1 tsp seafood seasoning, such as Old Bay
 ½ cup all-purpose flour
 1 quart vegetable oil for deep frying

Directions

1

In a small bowl, mix together buttermilk, water, salt, and pepper.

2

Pour this mixture into a flat pan large enough to accommodate the catfish filets. Place the fillets in the pan, ensuring each side is coated, and let them marinate.

3

In a 2-gallon resealable plastic bag, combine cornmeal, flour, and seafood seasoning.

4

Add the catfish fillets to the bag in batches, gently tumbling them until evenly coated.

5

Heat oil in a deep fryer to 365 degrees F (185 degrees C).

6

Fry the fillets in the hot oil until they are crisp and golden brown, approximately 3 minutes.

7

Work in batches to prevent overcrowding, allowing each fillet enough space to brown properly. Once fried, drain the fillets on paper towels.

Golden Southern Catfish Crunch