Cut the catfish filets into 3-4 ounce pieces. Catfish has a strong muddy flavor, the lactic acid in milk mellows out the flavor and helps to tenderize the fish. Soak the catfish fillets in milk for about two hours to mellow out the flavor. Remove the catfish fillets from the milk and place on a wire rack to drain for a few minutes.
Line up three, medium-sized bowls on the counter. Fill the first one with 1 1/2 cups flour the second with 2 cups of buttermilk and the third with 1 cup flour and 1 cup cornflakes. Crush the cornflakes a little with your hands. Season each bowl generously with Seafood Spice or salt and pepper.
Dredge the fillets in the flour, then Buttermilk and then the cornflake mix. Use your hands to press the cornflakes firmly onto the fish. Place the breaded fillets on a platter.
Heat frying oil to 350-degrees and lower the catfish into the oil. Fry the catfish until it floats and the bubbling slows down. Remove from the oil with a slotted spoon and allow to drain on paper towels. Make a small incision in the fish to make sure it's cooked.
This crunchy technique can be used on other fish and shrimp.
Serve with Red Pepper Tartar Sauce or Kazu Sauce - see recipes in sauce chapter
4 - 4oz catfish fillets
1 1/2 cups flour
2 cups of buttermilk
1 cup flour
1 cup cornflakes
Seafood Spice or salt & pepper