|Pan dressed catfish||6|
|Buttermilk||1 Cup (16 tbs)|
|Self rising cornmeal||1 1⁄2 Cup (24 tbs)|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Score both sides of each fish diagonally; making slits approximately 1/8-inch deep.
Place fish in a large shallow dish; set aside.
Combine buttermilk, salt, and pepper; stir well.
Pour buttermilk mixture over fish.
Cover and refrigerate at least 4 hours, turning fish occasionally.
Combine cornmeal and flour in a shallow container; set aside.
Remove fish from buttermilk mixture; dredge in cornmeal mixture.
Fry fish in deep hot oil (375°) until golden brown.