Fish Camp Style Fried CatfishIngredientsFor the fish:2 lbs catfish fillets1 cup buttermilk1 large egg1 tbsp hot sauce (optional)Seasoned coating:1 cup yellow cornmeal1/2 cup all-purpose flour1 tsp salt1 tsp black pepper1 tsp paprika1/2 tsp garlic powder1/2 tsp onion powder1/4 tsp cayenne pepper (optional)For frying:Vegetable or peanut oilTo serve:Lemon wedgesColeslawFrench friesTartar sauce or hot sauceInstructionsMarinate the fishIn a bowl, whisk together buttermilk, egg, and hot sauce.Add catfish fillets and let soak for 30 minutes.Prepare the coatingIn a shallow dish, combine cornmeal, flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.Coat the fishRemove fillets from the buttermilk mixture.Dredge each piece thoroughly in the seasoned cornmeal mixture, pressing gently so the coating sticks.Heat the oilHeat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C).FryFry the catfish in batches for 4–6 minutes per side, until golden brown and crispy.Drain on a wire rack or paper towels.ServeServe hot with fries, coleslaw, lemon wedges, and your favorite dipping sauce.Tip: For extra-crispy fish camp style catfish, let the coated fillets rest for 10 minutes before frying. This helps the crust adhere and crisp up beautifully. 🐟🍋🍟