Prep the Fish

1. Rinse catfish fillets under cold water and pat dry.
2. Slice the fillets into 2-inch wide strips and place them in a large bowl.

Make the Buttermilk Marinade

1. In a large bowl or container, whisk together the buttermilk, yellow mustard, Tabasco sauce, lemon juice, and 1 tablespoon of Cajun seasoning until well combined.

Marinate the Catfish

1. Pour the buttermilk marinade over the catfish strips.
2. Use your hands to ensure all pieces are coated evenly.
3. Cover and refrigerate for 30 minutes to 1 hour to let the flavors soak in.

Prepare the Cornmeal Coating

1. In a large zip-top bag or shallow dish, combine flour, cornmeal, Cajun seasoning, garlic powder, and black pepper. Mix well to distribute the seasonings evenly.

Heat the Oil

1. Pour enough oil or lard for deep frying into a deep fryer or heavy iron skillet.
2. Heat to 375–400°F over medium-high heat. Use a thermometer for best results.

Coat the Catfish

1. Drain the fish pieces from the marinade, letting the excess drip off.
2. Place 3–4 pieces at a time into the cornmeal mixture. Seal the bag and shake or toss until well coated.

Fry Until Golden

1. Carefully lower the coated fish into the hot oil.
2. Fry for about 3 to 4 minutes per side or until golden brown and crispy.
3. Do not overcrowd the pan—work in batches for best results.

Drain and Serve

1. Transfer fried catfish to a plate lined with paper towels or brown paper bags to drain excess oil.
2. Serve hot with tartar sauce, lemon wedges, or your favorite Southern sides.