- 2 pounds catfish fillets
- 1 cup buttermilk
- 1½ cups cornmeal
- 1 tablespoon salt
- Vegetable oil for frying
- Hot sauce, such as Tabasco
- Cut the catfish into 1- to 1½-inch cubes. In a large shallow bowl or deep pie plate, stir together the catfish cubes and buttermilk. Refrigerate for 30 minutes.
- In another large shallow bowl or pie plate, stir together the cornmeal and salt. Heat the oil in a large skillet over medium-high heat.
- Piece by piece, dredge the catfish cubes in the cornmeal and place in the frying pan. Cook until golden brown, about 3 minutes per side. Drain on paper towels.
- Transfer to a large baking sheet and keep warm in a 200°F oven.
- When ready to pass around, top with a bamboo cocktail fork. Serve with dipping cups of hot sauce or add a splash to each bite.