Pour vegetable oil into a deep skillet, cast iron pan, or Dutch oven until it’s about 2 inches deep. Heat oil to 350°F (175°C).
Step 4: Dredge the Fillets
Remove catfish from the buttermilk, letting excess drip off. Dredge each fillet in the cornmeal mixture, pressing lightly so the coating sticks. Shake off excess.
Step 5: Fry the Fish
Fry fillets in batches, making sure not to overcrowd the pan. Cook for about 4–6 minutes per side until golden brown and crispy. The internal temperature should reach 145°
