Fried Catfish

1. Stage

Heat the oil in the pan and warm the oven to 200°F: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high until it reaches 350°F. A good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you're good to go. Or use a deep fry thermometer to measure the temperature of the oil. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.

2. Stage

Soak the catfish in milk or buttermilk: While the oil is heating, soak the catfish in the milk or buttermilk.

3. Stage

Mix together the breading: Mix the cornmeal, flour, and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

4. Stage

Dredge the fillets and fry: Once the oil reaches 350°F, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil. Fry until golden brown, about 2 to 4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2 to 4 minutes. Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.

5. Stage

Keep cooked fillets warm in the oven: Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy. When the fillets are all done, serve at once with your favorite hot sauce , cole slaw, and some hush puppies.