Fried Catfish

• Peanut oil, for frying
• 2 cups buttermilk
• 1 tablespoon hot sauce, preferably Tabasco
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons seasoned salt
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• Six 6-ounce catfish fillets, patted dry (see note)

1. Preheat the oil in a deep-fryer or a large Dutch oven to 375 degrees F. If using a Dutch oven, add enough oil to be 4 or 5 inches deep.
2. (For tips on deep-frying, see page 19.)
3. Mix together the buttermilk and hot sauce on a rimmed plate.
4. Combine the cornmeal, flour, seasoned salt, paprika, cayenne, and black pepper on another rimmed plate.
5. Dredge the catfish through the buttermilk mixture, then through the cornmeal mixture, making sure its completely covered; then slip, in batches, into the deep-fryer.
6. Fry each fillet for 4 to 5 minutes, until golden brown and crisp, then remove to a paper-towel-lined sheet tray.
7. If the fishmonger hasnt already, its important to cut out the brown vein of fat running through the filletif you dont, thats what can give catfish a muddy taste.
8. Heat the oven to 475 degrees F. Spray a sheet tray with nonstick spray.
9. Dredge the catfish as above, lay the battered fish on the prepared pans, and bake for 8 minutes.
10. Carefully flip the fillets, and continue baking until the catfish is golden brown and crisp, another 8 minutes.

peanut oil, buttermilk, hot sauce, yellow cornmeal, allpurpose, salt, paprika, cayenne pepper, freshly ground black pepper, catfish fillets

Taken from www.epicurious.com/recipes/food/views/fried-catfish-384020 (may not work)