Start by soaking your catfish fillets in the milk or buttermilk. I like to do this for at least 30 minutes. This not only infuses moisture but also enhances the flavor. If you’re using buttermilk, the acidity helps break down protein, making the fish tender and juicy. Trust me, this step is crucial!

While the catfish is soaking, you can make your coating mixture. In a large bowl, combine the flour, cornmeal, onion powder, garlic powder, smoked paprika, cayenne pepper, and freshly ground black pepper. Whisk these together until they are evenly distributed. The seasoning should be a bit more potent than you might think – remember, it’s the breading that gives the fish its character.

In a cast-iron skillet or heavy-duty pan, pour in enough peanut oil until it’s about 1 inch deep. Heat the oil over medium-high heat until it shimmers. You can check if it’s hot enough by dropping a small amount of the coating mixture into the oil; it should sizzle upon contact.

Once your oil is hot, take your fillets out of the buttermilk, allowing the excess to drip off. Dredge them in the coating mixture, pressing gently to ensure it adheres well. Make sure each piece is well-coated—it’s what makes the crunch!

Carefully lower the coated catfish into the hot oil, a few at a time, depending on the pan size. Fry for about 5-7 minutes on one side until golden brown. Flip them over and repeat on the other side. Be careful not to overcrowd the pan; this can lead to uneven cooking and sogginess.

Once they’re golden and delicious, remove the fillets and let them drain on a wire rack or paper towels to absorb any excess oil. This is important; you want them crispy and not greasy!