Skin the catfish fillets, rinse, and pat dry.
Combine all dry ingredients on a plate, and mix well. Beat eggs and buttermilk in a medium size bowl.
Dip fillets in the egg wash, shake of excess then roll in the cornmeal mix to coat thoroughly on all sides.
Make sure oil is hot, then place fish in frying pan and fry until golden brown on both sides. Drain on paper towels and serve hot.
By Kathleen W. from Dothan, AL
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