Southern Fried Catfish - cooking recipe

Ingredients

1 cup buttermilk
3/4 cup beer, do NOT use dark beer
2 lbs catfish fillets, split down the middle
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons fresh ground black pepper
peanut oil (for frying)

Preparation

Combine buttermilk and beer in a nonreactive bowl.
Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
Drain fillets and toss them lightly in the breading mixture to coat them.
Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
Preheat the oven to 200 degrees F.
On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
Remove the fillets with a slotted spoon and place them on paper towels to drain.
Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
Work quickly so that they don't get overdone and serve immediately.