Prep Time: 15 mins Cook Time: 20 mins Servings: 4
4 to 6 catfish fillets (1 1/2 to 2 pounds)
1 cup buttermilk
3/4 cup plain cornmeal
1/2 cup all-purpose flour
3 teaspoons garlic powder
3 tablespoons lemon-pepper seasoning
Vegetable or peanut oil for frying
Rinse catfish fillets under cool water and lightly pat dry. Add buttermilk to a shallow dish and coat fillets in the buttermilk; set aside.
In a shallow bowl, stir together cornmeal, flour, garlic powder and lemon-pepper seasoning. Allow excess buttermilk to drip off each fillet, then coat in the breading mixture, pressing lightly to ensure a thick crust. Allow to rest 5 to 10 minutes.
Pour oil into a deep cast-iron skillet to a little less than halfway full. Heat oil over medium-high heat until oil reaches about 350 F.
Fry in batches for 5 to 6 minutes on each side or until golden brown and cooked through. Drain on a wire rack over paper towels. Serve immediately with a squeeze of fresh lemon juice and Dill Pickle Tartar Sauce.