Fried Catfish

• 3 tablespoons plus 3/4 teaspoons kosher salt, divided
• 3 tablespoons hot pepper sauce
• 6 5-7-ounce U.S.-farmed catfish fillets
• 1 1/2 cups white cornmeal
• 2 tablespoons all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 3 cups (about) vegetable oil
• A deep-fry thermometer

1. Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
2. Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335u0b0F.
3. Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.

kosher salt, hot pepper, white cornmeal, flour, baking powder, freshly ground black pepper, garlic, cayenne pepper, vegetable oil, thermometer

Taken from www.epicurious.com/recipes/food/views/fried-catfish-388662 (may not work)