2 cups yellow cornmeal
1 cup flour
1/2 teaspoon salt
 freshly ground {black pepper}, to taste
1/2 teaspoon cayenne pepper
4 tablespoons ground red {chili pepper}
2 cups buttermilk
1  egg
3 pounds catfish fillets
1/3 cup vegetable oil

Combine the cornmeal, flour, salt, black pepper, cayenne, and chili powder in a mixing bowl. Stir well.

In a shallow dish beat the buttermilk and egg together.

Dip each catfish fillet into the buttermilk mixture. Dredge each fillet in the cornmeal mixture, coating well.

In a large, heavy skillet (preferably cast-iron), heat the oil until it is very hot. (If the skillet is not large enough to hold all the fillets, use two skillets instead of cooking the fillets in two batches.) Add the catfish fillets and cook until golden on the bottom, about 3 to 4 minutes. Turn the fillets, lower the heat slightly, and cook for 1 to 2 minutes more. Drain on paper towels and serve at once.