In a large bowl add the fish filets and cover in the buttermilk.

Place the bowl in the refrigerator for 1 hour.

In a large bowl add the flour, cornmeal, cajun spice, garlic powder, and pepper.

Whisk to combine.

In large frying, the skillet adds the oil and heat over medium to high heat.

Remove the catfish from the buttermilk and set it on a tray to the side.

Dip each catfish into the cornmeal mixture and flip to coat evenly.

Place the coated catfish into the oil and fry for 3-4 minutes on each side.

Remove the heat and place it on a paper towel-covered plate to allow the excess oil to drain.

Repeat with all of the filets.