° ½ cup buttermilk
° ½ cup of water
° salt and pepper to taste
° 1 pound catfish fillets, cutting to strips
° 1½ c fine cornmeal
° ½ c flour
° 1 tsp seafood seasoning
° 1 liter of vegetable oil for frying
*Step by step
In a small bowl, combine buttermilk, water, salt and pepper.
Pour the mixture into a flat pan large enough to hold the fillets.
Spread the fish in a single layer on the bottom of the pan, turning to coat each side, and set aside to marinate.
In a 2-gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning.
Add the fish to the mixture, a few fillets at a time, and tumble gently to evenly coat.
Heat oil in deep fryer to 365 degrees F (185 degrees C).
Fry fillets until golden brown, about 3 minutes.
Avoid overcrowding so the fillets have room to brown well.
The fish should be slightly crispy on the outside and soft and flaky on the inside.
Drain on paper towels.