½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning
1 quart vegetable oil for deep frying
In a small bowl, mix buttermilk, water, salt and pepper. Pour the mixture into a shallow pan large enough to hold the fillets. Spread the fish in a layer on the bottom of the pan, turning it over to cover both sides, and set it aside for marinating.
Combines cornmeal, flour and seafood seasoning in a 2-gallon resealable plastic bag. Add fish to the mixture, a few fillets at a time, and turn gently to coat evenly.
Heat the oil in the fryer to 365 degrees Fahrenheit (185 degrees C).
Fry the fillets until golden brown, fry for about 3 minutes. Avoid overcrowding so that the fillets have room to brown properly. The fish should be slightly crispy on the outside, moist and flaky on the inside Drain on paper towels.