--**Not Tried Yet**--
2 to 3 pounds of catfish fillets, cut into strips
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
1/2 teaspoon of Old Bay seasoning, or to taste, optional
1/2 cup of self rising flour
2 cups of all purpose yellow cornmeal
Canola oil for frying
Hot sauce, for the table
Rinse the fillets and pat dry. Cut into half crosswise and then cut each fillet into three to four strips lengthwise. Season fish on both sides with salt, pepper, Cajun seasoning and Old Bay. Preheat the fryer to 375 degrees F and let the fillets rest while the fryer heats up.
Whisk the flour and cornmeal together in a large bowl until well blended. Dip the catfish fillets in the mixture until well coated, shake off any excess and set aside. Once the oil is heated up, drop the fillets into the fryer with the basket lowered, but only a few at a time so as not to overcrowd them. Fry for about 4 to 6 minutes, or until fish floats and is golden brown. Drain on several layers of paper towels before transferring to a platter or individual plates.
Cook's Notes: You may substitute cornmeal mix if you prefer, however it does already contain salt, leavening and flour, so omit the self rising flour and reduce the salt you would use with all purpose cornmeal. I recommend White Lily Buttermilk Cornmeal Mix. May also use a deep, heavy bottomed pot, or large iron skillet, and enough vegetable or canola oil to fully cover the fillets.
Homemade Tartar Sauce: I don't really have a "recipe," but what I do is mix up mayo, chopped pickle, finely minced onion, lemon juice & then add salt, pepper & a little garlic powder. Taste and adjust.
Got this recipe from:
http://www.deepsouthdish.com/2009/03/southern-fried-catfish.html#ixzz3BcMlx87a
