Catfish Fillet Preparation:
Pat fillets with a paper towel.
Place fish in a large baking dish or plastic storage bag, pour in buttermilk, coat well, and allow to sit for 10 minutes in the refrigerator.
Meanwhile, make tartar sauce.
Coating Preparation:
In a large bowl, add cornmeal, salt, pepper, and cayenne, and stir with a fork until blended.
Using a cast-iron or heavy-bottom skillet, pour oil into the skillet and heat to medium.
While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal. Pat the cornmeal on the fillet, coating it all over, twice. Repeat with remaining fillets.
Check your skillet. The oil needs to be around 312 – 350ºF. Sprinkle a few pieces of cornmeal in the oil to see if it sizzles.
Cook in batches of two fillets, placing them in the hot oil. DO NOT MOVE THE FILLETS until they’ve cooked for 2 1/2 – 3 minutes on one side.
After 2 1/2 – 3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes.
Use a thermometer to measure internal temperature. It should be 145ºF.
Remove fillets from oil and place on a paper towel.
Repeat until all fillets are cooked and drained.
Plate fillets and serve with lemon and tartar sauce.
Tartar Sauce Preparation:
In a small bowl, combine all ingredients. Refrigerate until ready to serve.
Enjoy!