6 (3/4- to 1-lb.) farm-raised catfish fillets
1 cup buttermilk
1 tablespoon black pepper
1 1/2 teaspoons salt
2 cups (about 8 2/3 oz.) self-rising cornmeal mix
1 1/2 to 2 qt. peanut oil
How to Make It
Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.
Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.
Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.
Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370°F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.