Fried Catfish Strips

Ingredients:

• 1½ lbs catfish fillets, cut into strips

• 1 cup buttermilk

• 1 tablespoon hot sauce (optional, for flavor)

• 1 cup cornmeal

• ½ cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper (optional for spice)

• Vegetable oil, for frying

Instructions:

1. Prepare the fish:
   Rinse catfish strips under cold water, then pat dry with paper towels.

2. Marinate:
   In a bowl, combine buttermilk and hot sauce. Add catfish strips, cover, and refrigerate for at least 30 minutes (up to 2 hours). This tenderizes the fish and helps the coating stick.

3. Make the coating:
   In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.

4. Coat the catfish:
   Remove fish from the buttermilk, letting excess drip off. Dredge each strip in the cornmeal mixture, pressing gently so it adheres well. Place coated strips on a tray and let rest for 10 minutes.

5. Heat oil:
   In a large skillet or deep fryer, heat 2–3 inches of oil to 350°F (175°C).

6. Fry:
   Fry catfish strips in batches for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding.

7. Drain:
   Remove and place on paper towels or a wire rack to drain excess oil.