Fried Catfish

When frying this fish I HIGHLY recommend that you buy a candy thermometer (available at almost every store) so you can manage the temperature of the cooking oil. If you want to get the best frying results on this or any other ingredient that needs deep frying, please cook at the right temperature, don't just eyeball it. So use a thermometer.

It is easier to buy the pre-cut catfish fillets. The right size for this recipe is cutting those fillets in half.

Also, only fry at most 3 fillets at a time to avoid overcrowding. When you overcrowd the cooking area, you run the risk of getting "steamed" rather than fried fish. After a minute of cooking, move the fillets gently to prevent them from sticking to the pan. Don't move them after that, to make sure the coating sticks properly.

When ready to serve, add a squeeze or two of lemon, if you wish.

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For 8 fish fillets

INGREDIENTS:

• Vegetable oil
• 1 cup yellow cornmeal
• 1/2 cup flour
• 3 tablespoons seasoned salt (such as Lawry's)
• 1 tablespoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 8 catfish fillets
• Salt

PREPARATION:

• Pour oil into a large saucepan to a depth of 3 inches and heat over medium-high heat until hot but not smoking, 350-360 degrees on a candy thermometer.

• Meanwhile, combine cornmeal, flour, seasoned salt, garlic salt, lemon pepper, cayenne pepper, and black pepper to taste in a large shallow dish, then thoroughly dredge catfish fillets, gently shaking off excess.

• Working in batches to avoid crowding, fry catfish in the hot oil, without turning, until golden and crisp, 5 to 6 minutes. Transfer fillets with a slotted spatula to paper towels to drain. Season to taste with salt, if necessary.

Recipe from: Saveur.com