Preparation Steps

• Rinse the catfish fillets and pat them dry with paper towels.
• In a shallow dish, combine cornmeal, flour, Cajun seasoning, salt, and pepper.
• Pour the buttermilk into another shallow dish.
• Dip each catfish fillet into the buttermilk, then dredge in the cornmeal mixture, pressing firmly to adhere the coating.
• Heat the vegetable oil in a large, heavy skillet over medium-high heat.
• Fry the catfish fillets in the hot oil for about 4-5 minutes on each side, or until golden brown and cooked through.
• Remove the fillets from the oil and drain on paper towels.
• Serve hot with lemon wedges and garnish with chopped parsley.