* Ingredients :
°4-6 catfish fillets, about 1-2 lbs
°1 cup milk or milk
°3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
°1/2 cup flour
°1 teaspoon garlic powder
°1 teaspoon black pepper
°1 teaspoon paprika
°1/2 teaspoon hot pepper
°1/4 teaspoon celery seeds
°Oil for frying (use peanut oil if you can)
1 Heat the oil in the skillet, preheat the oven: In a heavy skillet (I prefer using cast iron), pour enough oil to come out 1/2 inch down the sides of the skillet. Heat the skillet over medium high heat.
Preheat the oven to 200 degrees Fahrenheit and place a cookie tray inside. Place a wire rack on top of the cookie sheet.
2 Soak the catfish in milk or buttermilk: While the oil is heating, soak the catfish in milk or buttermilk.
3 Mix the cornmeal, flour and spices for scooping: Mix the cornmeal, flour and spices. (Or you can substitute your favorite spices instead.) Place it in a shallow dish for shoveling.
4 Dip the fillets into the flour mixture, then fry in hot oil: let the oil reach 350°F – a good test is to pour some dry breadcrumbs into the oil, and if it sizzles at the same time, you’re good to go.
5 Keep the oven-cooked fillets warm: Once the fish is ready, place it in the oven while the rest of the catfish cooks. Keeping fried catfish warm in the oven will help keep it crispy.