My dad has fried his catfish for years in a mixture of buttermilk, cornmeal, salt, pepper, and Tony Chachere's. I usually prefer fish grilled, but his catfish cooked up like this is pretty good!I don’t know how they fix it everywhere else, but here in Louisiana it’s always dredged in seasoned cornmeal and deep fried. Served with hush puppies, coleslaw, fries or corn fritters, and green tomato relish. Once you get south of Lafayette corn flour becomes more popular than corn meal, though.