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Preheat oven to 200°F and line a large baking sheet with aluminum foil and a wire rack (this will help keep your fried catfish warm while cooking in batches).
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Place catfish fillets in a large casserole dish or shallow bowl, add the buttermilk, and gently agitate the fillets until each is completely submerged or covered.
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Place cornmeal, flour, salt, celery salt, garlic powder, black pepper, paprika, cayenne, and dry mustard in another casserole dish or shallow bowl, and stir to combine.
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Dip the catfish, one piece at a time, in the cornmeal mixture, making sure to thoroughly coat. Gently shake off any excess and set aside while you bread the remaining fillets.
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Fill a large, high-sided skillet or dutch oven with approximately 1-inch of oil or lard. Warm over high-heat until the temperature reaches 350°F.
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Carefully place 1-2 fillets in the skillet, working in batches to keep the oil nice and hot, and fry for 5-6 minutes, carefully flipping the fillets halfway through, or until golden brown and cooked through.
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Transfer the fried catfish to the prepared baking sheet and wire rack and place in the preheated oven while you fry another batch.
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Serve the catfish hot with your favorite condiments! We love tartar sauce, cocktail sauce, or a simple squeeze of lemon.