SOUTHERN FRIED CATFISH

Ingredients:

• 2/3 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika
• 2 large eggs
• 2 teaspoons hot sauce
• 500 grams catfish fillets

For Serving:

• Lemon wedges
• Tartar sauce
• Hot sauce

Instructions:

1. In a large brown bag or ziplock bag, combine the cornmeal, flour, seasoned salt, black pepper, cayenne pepper, lemon juice, and paprika. Shake well to combine.
2. In a deep pie dish or large shallow bowl, whisk together the eggs and hot sauce until well combined.
3. Dip each catfish fillet in the beaten eggs, coating both sides, then transfer to the cornmeal mixture, shaking vigorously to coat the fillets thoroughly with breadcrumbs.
4. Place the coated fillets on a baking sheet sprayed with cooking spray, repeating the process with each fillet.
5. Allow the fish to rest in the refrigerator for 10 to 15 minutes.
6. Heat about 4 inches of oil in a large Dutch oven, saucepan, or deep fryer over medium-high heat until it reaches about 340 degrees F. Remove from heat.
7. Fry the fillets in batches until golden brown, then remove them from the oil and drain on wire racks or paper towels.
8. Before serving, let the fillets rest for 5 to 10 minutes, squeeze a lemon over them, and sprinkle chopped parsley.

Enjoy your Spicy Cornmeal-Crusted Catfish with a side of tartar sauce, lemon wedges, and a dash of hot sauce. Have a great meal!