This recipe was prepared by Chef John Maxwell on Real Virginia , Virginia Farm Bureau’s weekly television program. Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Pan Fried Catfish ½ cup buttermilk 8 filets or steaks of catfish 1 cup all-purpose flour 1 cup white cornmeal 1 tablespoon crab seasoning (such as Old Bay) 1 teaspoon salt 1 teaspoon black pepper 2 ounces clarified butter or vegetable oil, or a combination of the two Dip the catfish in the buttermilk. Drain well. Combine the flour, cornmeal and crab seasoning. Dredge the filets in the flour mixture. In a skillet, heat the butter or oil, and fry the filets until brown on both sides. Place a mound of cole slaw on a plate and put the catfish on the slaw. This dish looks good served family style with all of the slaw on a plate and all of the fish served over. Serves 4.