Buttermilk Fried Catfish

• 6 None catfish fillets (about 1 1/2 lbs total)
• 1 cup buttermilk
• 1 1/2 cups plain Panko breadcrumbs
• 1/2 cup cornmeal
• 2 tbsp fresh parsley leaves, chopped
• 2 tbsp fresh chopped chives
• 1 tbsp paprika
• 2 tsp Creole seasoning blend
• 1 cup all-purpose flour
• 2 None large eggs, lightly beaten
• 2 cups vegetable oil, for frying

1. Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
2. Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
3. Heat vegetable oil to 350u0b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.

catfish fillets, buttermilk, breadcrumbs, cornmeal, parsley, chives, paprika, blend, flour, eggs, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/31334 (may not work)