1 1/2 pounds catfish, cut into fillets or chunks
1 tablespoon coarse salt
Hot sauce, to taste
2 cups buttermilk
Peanut or Canola Oil
2 cups flour
1 cup finely ground cornmeal
1 to 2 tablespoons Creole or Cajun seasoning
Sour cream or Greek yogurt, optional
Fresh chili paste, optional
Place catfish in a single layer in a shallow dish. Sprinkle with salt and hot sauce. Pour the buttermilk over the fish. Set aside to marinate about 2 hours.
Place 2 inches of oil in a medium saucepan over medium high heat. Heat oil to 350 degrees. Meanwhile, place flour, cornmeal and Creole seasoning in a brown bag. Add just enough fish to fry in the first batch. Shake bag to coat fish evenly. Add fish to hot oil. Cook until fish begins to brown, about 5 to 8 minutes. Turn; cook until fish browns and most of the bubbling has stopped, about 4 more minutes. Transfer to dish or pan lined with paper towel to absorb any oil. Serve with lemon slices, and if desired, sour cream (or Greek yogurt) seasoned to taste with ground fresh chili paste. Makes 4 to 6 servings.