4 catfish fillets (4-5 oz. each)
1 c. buttermilk
1/4 tsp. salt
2/3 c. cornmeal
2 tbsp. oil

Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes. Remove catfish from milk; sprinkle with salt. Dip in cornmeal to coat both sides. Heat oil in large skillet over moderately high heat. Add catfish. Reduce heat to moderate; cook until browned, about 3 minutes. Turn fish over carefully; cook 3 minutes or until browned and cooked through. Carefully transfer to serving plates. Serve. Makes 4 servings.