Southern Fried Catfish
4 pounds catfish filets
Drench
2 beaten eggs
hot pepper sauce to taste
1 cup milk
Dredge
1 1/2 cup stone ground cornmeal
1 Tablespoon salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red cayenne pepper (or to taste)
Enough hot oil to almost cover fish
(Cook's Note: Using stone ground cornmeal without adding flour gives the fish a much better crust than the usual coating found in most recipes which have a northern flare. This dredge can be used for any firm fish suitable for frying. Also, if you have one... use a large cast iron frying pan to fry fish.)
While oil is preheating to 365 degrees in the fry pan, wash fish filets well in cold water. Pat dry with paper toweling.
First, dip fish into the drench and then into the dredge. Pat to adhere coating to fish. Gently slide fish into hot oil. Turn with spatula when brown on one side and brown on the other. Your fish are done! Remove from hot oil and drain on rack placed in a baking pan. Place this pan in oven set at 200 degrees to keep fish warm and crispy while you continue to cook remaining fish and hush puppies in hot oil.
Serve with cole slaw and hushpuppies.
