Pour about 1/4-inch oil in a large heavy skillet.

Place skillet over medium heat. Heat until oil is hot and shimmering.

Sprinkle catfish fillets, on both sides, lightly with Creole seasoning, salt and pepper.

In a large, shallow bowl combine cornmeal and flour. Mix well.

In another large, shallow bowl pour buttermilk.

Dip catfish fillets into buttermilk. Turn to coat fully.

Remove from buttermilk, allowing excess to drip off, and place in cornmeal/flour mixture. Turn and press lightly to coat evenly and well.

Carefully lay breaded catfish fillets in hot oil. Do not crowd. Cook slowly for about 3 - 4 minutes, until bottom side is browned. Turn over carefully. Continue cooking until browned on the other side.

Remove to a paper towel-covered plate to drain. Keep warm.

Repeat with remaining catfish fillets, if any.

Serve hot with plenty of Tartar Sauce, Hush Puppies, Cole Slaw and Fries (See Box Below for Links to Recipes for Some of Your Restaurant Favorites.)