Southern Fried Catfish

• 1 large egg
• 1/3 cup whole milk
• 1/2 teaspoon salt
• 30 saltines
• 1/4 teaspoon cayenne
• 4 (5- to 7-oz) catfish fillets
• 6 cups vegetable oil (48 fl oz)
• Special equipment: a deep-fat thermometer
• Accompaniments: tartar sauce and lemon wedges

1. Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl.
2. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish.
3. Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray.
4. Coat remaining fillets in same manner.
5. Preheat oven to 300F.
6. Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 360F on thermometer.
7. Carefully lower 1 fillet into oil (temperature of oil will drop to 340F), then fry until golden and just cooked through, 3 to 4 minutes.
8. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven.
9. Fry remaining fillets in same manner, returning oil to 360F each time.

egg, milk, salt, saltines, cayenne, vegetable oil, thermometer, tartar sauce

Taken from www.epicurious.com/recipes/food/views/southern-fried-catfish-108345 (may not work)