Mix Creole Seasoning, parsley, cornmeal and flour. Put into resealable plastic bag or container.
Put catfish fillets and buttermilk into a large resealable bag.
Add a quarter inch of vegetable oil to skillet and heat on medium high.
Dump cornmeal mix into large bowl.
Test if oil is hot enough by flicking dry cornmeal mix into pan. If it immediately sizzles, then you are ready to start cooking.
Dredge catfish fillets in cornmeal mix, ensuring that all surfaces are fully coated.
Shake off excess breading mix and gently lay fillets into hot oil.
Cook each side of the fillets until golden brown. 3-5 minutes.
Remove from pan and drain on paper towel lined plate.
Serve with lemon wedges.