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1
Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces.
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2
Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper.
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3
Marinate the catfish in the buttermilk at room temperature for 1 hour.
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4
In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
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5
Drain the catfish in a colander, and lay the pieces on a plate.
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6
Season them with 1/2 teaspoon salt.
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7
Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350F over medium heat.
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8
In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan.
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9
Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so.
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10
When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain.
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11
Repeat until all the catfish has been fried.
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12
Serve with lemon wedges and hot slaw.
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13
In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile.
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14
Let marinate for at least 15 and up to 30 minutes.
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15
In a large saute pan over medium-high heat, saute the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color.
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16
Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes.
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17
Remove the pan from the heat and add the butter and cilantro, tossing well to combine.
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18
Taste and season with salt if necessary.
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19
Serve hot.
