Rinse the catfish and pat dry.

In a shallow dish, mix together the buttermilk, salt, pepper, and paprika.

Dip the fillets in the milk mixture. (I usually soak the fillets in the buttermilk for an hour or more. Takes the muddy taste from fillets if they are fresh caught. It also tenderizes the fillets.)

Preheat almost 2 inches of the oil to 350 in a heavy skillet.

Fry the fish, turning once, until golden. Drain on paper towels.