Tyler's Taste of Texas Style Catfish

• 6 eggs
• 3 teaspoons Texas champagne hot sauce
• 1/2 cup water
• 2 pounds catfish fillets
• 1 cup medium-grind cornmeal
• 1/2 cup flour
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• Cayenne pepper, to taste
• Peanut oil, for pan frying

1. Mix the eggs, hot sauce and water to make the egg wash.
2. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours.
3. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan.
4. Pour enough oil into a cast iron skillet to reach halfway up your fillets.
5. Heat the oil to 300 degrees.
6. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well.
7. Gently place a few pieces of fish in the skillet, frying them in batches.
8. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once.
9. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior.
10. Drain the fillets.
11. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.

eggs, hot sauce, water, catfish fillets, cornmeal, flour, paprika, salt, black pepper, cayenne pepper, peanut oil

Taken from www.foodnetwork.com/recipes/tylers-taste-of-texas-style-catfish-recipe.html (may not work)