2teaspoonseafood seasoning i.e. Old Bay or Seafood Magic
1teaspoongarlic salt OR 1 teaspoon salt and ½ teaspoon granulated garlic
1quartpeanut oil or vegetable oil for frying
lemon wedges and Italian parsley for garnishing
In a 13 x 9 inch shallow dish, whisk together buttermilk, hot sauce and egg. Season the catfish fillets, lightly with salt. Add catfish fillets in a single layer, turning to coat. Cover with plastic wrap and chill for at least 4 hours OR overnight.
To prepare: Remove catfish from fridge, let stand in marinade while you prepare the breading.
Meanwhile, in a shallow bowl whisk together cornmeal, flour, seafood seasoning, garlic salt, lemon pepper and cayenne.
Remove fillets from marinade, letting excess drip off. Dredge fillets on both sides, pressing breading onto the fillets. Have nearby a pan, repeating until all fillets are bread. Chill to set while you heat the oil. (You can do this up to 30 minutes in advance)
To fry: Heat oil to 355-365°F. Gently lower fillets into the hot oil, cooking for 2-3 minutes per side or just until golden. (Catfish fillets are thin and cook quickly) Remove from hot oil using a slotted spoon to a paper towel lined pan or platter.
Serve immediately with a side of tartar sauce and lemon slices garnished with parsley.
To make your own buttermilk: To each cup of whole milk, add 1 tablespoon white distilled vinegar or lemon juice. Let stand on the counter for 5 minutes, then proceed with the recipe.