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Rinse the catfish pieces and thoroughly pat them dry with paper towels. Ensure no moisture remains on the fish, as this will prevent the coating from adhering properly.

In a large bowl, season the dried catfish pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon Old Bay seasoning. Toss gently to ensure all pieces are evenly coated.

Pour the 1 1/2 cups of buttermilk over the seasoned catfish. Stir to ensure all fish pieces are submerged or well-coated in the buttermilk.

Let the catfish marinate in the buttermilk mixture for 15 minutes at room temperature. This allows the buttermilk to tenderize the fish and act as a binder for the coating.

While the fish is marinating, prepare the cornmeal coating. In a separate shallow dish or bowl, combine the 2 cups of cornmeal with 1 tablespoon of Old Bay seasoning. Mix well to ensure the seasoning is evenly distributed throughout the cornmeal.

Remove a piece of catfish from the buttermilk, allowing any excess buttermilk to drip off. Place the fish into the seasoned cornmeal mixture and press firmly on all sides to ensure a thick, even coating. Repeat with the remaining catfish pieces.

Once all the catfish pieces are coated, let them rest on a wire rack for 5 minutes. This rest time helps the coating hydrate and adhere better, preventing it from falling off during frying.

Heat the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature. If the oil is too cool, the fish will be greasy; if too hot, it will burn on the outside and be raw inside.

Carefully place the coated catfish pieces into the hot oil, laying them away from you to prevent splatters. Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure even cooking.

Fry the catfish undisturbed for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.

Using tongs or a slotted spoon, remove the cooked catfish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little more salt while still hot for a final layer of seasoning.

Serve the crispy, golden cornmeal-crusted catfish immediately. Optionally, serve with your favorite hot sauce on the side.
Rinse the catfish pieces and thoroughly pat them dry with paper towels. Ensure no moisture remains on the fish, as this will prevent the coating from adhering properly.

In a large bowl, season the dried catfish pieces with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 tablespoon Old Bay seasoning. Toss gently to ensure all pieces are evenly coated.

Pour the 1 1/2 cups of buttermilk over the seasoned catfish. Stir to ensure all fish pieces are submerged or well-coated in the buttermilk.

Let the catfish marinate in the buttermilk mixture for 15 minutes at room temperature. This allows the buttermilk to tenderize the fish and act as a binder for the coating.

While the fish is marinating, prepare the cornmeal coating. In a separate shallow dish or bowl, combine the 2 cups of cornmeal with 1 tablespoon of Old Bay seasoning. Mix well to ensure the seasoning is evenly distributed throughout the cornmeal.

Remove a piece of catfish from the buttermilk, allowing any excess buttermilk to drip off. Place the fish into the seasoned cornmeal mixture and press firmly on all sides to ensure a thick, even coating. Repeat with the remaining catfish pieces.

Once all the catfish pieces are coated, let them rest on a wire rack for 5 minutes. This rest time helps the coating hydrate and adhere better, preventing it from falling off during frying.

Heat the cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F. Use a thermometer to ensure accurate temperature. If the oil is too cool, the fish will be greasy; if too hot, it will burn on the outside and be raw inside.

Carefully place the coated catfish pieces into the hot oil, laying them away from you to prevent splatters. Do not overcrowd the pan; fry in batches if necessary to maintain oil temperature and ensure even cooking.

Fry the catfish undisturbed for 3 to 4 minutes per side, or until golden brown and cooked through. The internal temperature of the fish should reach 145°F.

Using tongs or a slotted spoon, remove the cooked catfish from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with a little more salt while still hot for a final layer of seasoning.

Serve the crispy, golden cornmeal-crusted catfish immediately. Optionally, serve with your favorite hot sauce on the side.