Place catfish fillets in a shallow bowl.

Pour buttermilk over catfish. Gently move the fillets to make sure all side are covered with buttermilk. Set aside for 10 minutes.

In another shallow bowl, add cornmeal, flour, garlic powder, black pepper, paprika, cayenne and celery seed. Mix together. Set aside.

Place a wire rack on top of the cookie sheet.

Place cookie sheet inside oven.

Preheat oven to 200°F.

In a heavy frying pan, pour enough oil to come 1/2-inch up the sides of the pan.

Place on stovetop over medium-high heat. Bring the oil up to 350°F (Use a candy thermometer, if have one, or flick a little of the dry breading into the oil - if it sizzles at once, you're good to go.

One at a time, remove fillets from buttermilk, allowing excess to drip off. Sprinkle with a bit of salt.

Place in flour mixture and turn to dredge them. Shake off the excess and lay on a plate. Repeat with remaining filets.

Gently place 1 - 3 breaded filets into the hot oil - Do not crowd. Fry until golden brown, about 2 to 4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over. Cook for another 2 to 4 minutes. Be careful to monitor the heat as you fry - you may need to raise or lower the heat on the burner at some point.

Once the fish is nicely browned, remove from the oil and place on the wire rack in the preheated oven. Keeping the fried catfish warm in the oven will help keep it crispy.

Repeat until all the filets are cooked.

Serve at once with your favorite tartar sauce, cole slaw and some hush puppies (See the box below for some good recipes - Included some from Cracker Barrel.)