Burk'S Farm-Raised Catfish Fry

• 6 (3/4- to 1-lb.) farm-raised catfish fillets
• 1 cup buttermilk
• 1 tablespoon black pepper
• 1 1/2 teaspoons salt
• 2 cups (about 8 2/3 oz.) self-rising cornmeal mix
• 1 1/2 to 2 qt. peanut oil

1. Cut shallow diagonal slices 2 inches apart into thickest portion of both sides of fillets. Place fillets in a large shallow dish.
2. Stir together buttermilk, pepper, and salt; pour over fillets. Cover and chill 8 to 24 hours, turning fillets occasionally.
3. Remove fillets from marinade; discard marinade. Dredge fillets in cornmeal mix, pressing to adhere.
4. Pour peanut oil to a depth of 1 1/2 inches in a large cast-iron Dutch oven or deep skillet; heat over medium-high to 370u0b0F. Fry fish, 2 fillets at a time, until golden, about 6 minutes. Drain on wire rack lined with paper towels.

buttermilk, black pepper, salt, cornmeal mix, peanut oil

Taken from www.myrecipes.com/recipe/burks-farm-raised-catfish-fry (may not work)