Ingredients
2 catfish fillets, (6-8 ounce), about 1 pound
½ cup buttermilk, shaken
hot sauce, few dashes
½ cup yellow cornmeal, fine grind for breading
2 tbsp all purpose flour
1 tsp cajun seasoning, preferably unsalted blend
½ tsp lemon pepper seasoning
kosher salt
fresh cracked black pepper
extra virgin olive oil spray, comes in a spray can
tartar sauce
hot sauce
lemon wedges, for serving
Preparation
Place buttermilk in large shallow dish or pie plate, add a few shakes of hot sauce and mix to combine. Add catfish fillets and turn to coat. Let soak for 30 minutes.
Meanwhile, make seasoned dredge. In another large tray or pie plate, add the cornmeal, flour and seasonings, a few grinds of black pepper and combine well with a fork or whisk.
Remove catfish from buttermilk to a plate, shaking off excess. Lightly pat dry and season with a sprinkle of salt. Place catfish one at a time in seasoned cornmeal mixture and coat well on both sides. Shake off excess and place on a plate.
Preheat air fryer at 400 degrees F. Open and spray basket evenly with olive oil spray. Lay catfish fillets in basket, one or two depending on size, spritz catfish evenly on top with olive oil spray. Close basket and air fry at 400 degrees F for 8 minutes.
Open basket and carefully flip fish over with spatula, air fry for another 8 minutes.
Open basket and carefully flip fish one more time. Air fry another 2 to 4 minutes until crispy and golden brown.
Serve immediately with tartar sauce, hot sauce and lemon wedges.
