Classic Southern-Fried Catfish

Gather the ingredients.

Preheat the oven to 200 F. Line a rimmed baking sheet with foil and place a rack in the pan.

Arrange the catfish in a wide, shallow bowl or pie plate; pour the buttermilk over the fish.

Pour about 1 inch of oil in a deep, heavy skillet or heavy Dutch oven and place the pan over medium-high heat. (If you will be frying hushpuppies in the same pan, use a Dutch oven and 1 1/2 inches of oil.)

Meanwhile, combine the cornmeal, flour, salt, paprika, pepper, cayenne, and garlic powder on a pie plate.

Take the fish out of the buttermilk and dredge the fish fillets in the flour mixture to coat thoroughly. Shake off excess flour mixture.

You are ready to fry when the oil reaches about 350 F; you can use a candy thermometer or drop a pinch of the flour mixture into the oil—if it bubbles and floats the oil is ready. Just be mindful of maintaining the oil temperature while cooking the fish in batches.

Carefully arrange 2 to 3 fillets in the pan.

Cook for about 5 to 6 minutes, or until golden brown. If the oil isn't deep enough to cover the fish, turn the fillets carefully after about 3 minutes.

Remove the fish to the rack in the baking pan and place in the oven while you cook another batch. Repeat until all of the fish are cooked.

If making hush puppies, bring the oil up to 370 F and fry them in the same pan.