Step 1

Combine the mayonnaise, lemon juice, minced garlic cloves, Dijon mustard and Cajun seasoning in a small bowl. Cover and refrigerate the aioli until the catfish is ready to serve.

Step 2

Pour the buttermilk into a shallow bowl or container. In another shallow bowl or container, combine the cornmeal, flour, seafood seasoning, salt, pepper and paprika. Editor's Tip: You can choose to soak the fish in the buttermilk at this point, though it is not necessary. Larger wild-caught catfish can sometimes taste a little muddy—catfish are a bottom-dwelling fish, after all—so soaking them in milk or buttermilk helps to temper that taste. But you can soak farm-raised catfish just the same; the process helps the cornmeal adhere to the fish.

Step 3

In a deep skillet (cast-iron is best), pour in enough oil to go up the sides about 1 inch. Heat the oil to 375°F (the best frying temperature for fish). Editor's Tip: Heat the oven to 200°F to keep the catfish warm while you fry in batches. Place a wire rack on top of a baking sheet and place it inside the oven.

Step 4

When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Then dredge the catfish in the cornmeal and flour mixture.

Step 5

Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Don’t overcrowd the pan. Drain the fried catfish on paper towels, and serve with the aioli. Editor's Tip: Place the fried catfish on a rack in the oven to keep them warm and crispy while you fry the rest of the catfish. To ensure crispy fish in every batch, make sure the oil reaches the proper frying temperature again if it dips. The fish should flake easily with a fork once cooked.