Crispy Fried Catfish

Instructions for deep frying:
In a large pot or deep fryer, preheat peanut oil to 350 F. Make sure that there is enough oil in the fryer to fully cover the fish. Preheat oven to 200 F.

Rinse the fish fillets under cold water but do not dry them. Put the fish fry breading mix on a plate, add salt and pepper and mix well. Dredge fish in the fish fry mixture and put on another plate. Let fillets “dry” for 5 minutes before cooking.

Put the fish into the hot oil (don’t over crowd the fryer—do this in batches if needed). Fry them for 5-7 minutes (depending on the size) or until the catfish are a light golden brown and the meat flakes easily with a fork. Remove fish from the oil and place on paper towels to drain. After draining, place the fillets on another platter covered with paper towels and place it in the preheated oven to keep warm while frying the remaining fillets. Makes 4 servings.

Instructions for pan-frying:
Heat the oil in a large skillet (preferably cast iron). Add the coated catfish filets and cook for 4 to 6 minutes on each side. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels. Keep warm in preheated oven.

Serve catfish with tartar sauce, ketchup and hot sauce, french fries, hush puppies, potato salad, coleslaw or whatever rocks your boat! But whatever you do … don’t forget the lemon. Lots of lemon!