Herbs Fried Catfish

• 6 pounds catfish fillets, cut into 2-inch strips
• 3 tablespoons plus 1/2 teaspoon salt
• 1 cup self-rising cornmeal
• 1 cup cracker meal
• 1/2 teaspoon pepper
• 4 tablespoons Cajun seasoning
• 1 1/2 gallons peanut oil

1. In a large bowl, prepare a salt-water brine by combining 3 tablespoons salt with 2 quarts water.
2. Add the fish and more water if needed to just cover the fish.
3. Soak the fish in the brine for 30 minutes.
4. Mix the cornmeal, cracker meal, remaining 1/2 teaspoon salt, pepper, and Cajun seasoning in a 1-gallon plastic bag.
5. In a large (3-gallon) catfish cooker or deep Dutch oven, heat the oil to 350F.
6. Preheat the oven to 150F.
7. Coat the fish by shaking a few pieces at a time in the plastic bag with the crumbs.
8. Drop 8 to 10 of the coated fish fillets into the hot oil.
9. Cook until the coating is light brown; the fillets will cook quickly, in less than 5 minutes.
10. Pieces will float to the top of the oil when theyre done.
11. Drain the cooked fish on paper towels and keep warm in the oven while you fry additional batches.
12. Let the oil return to 350F before adding and cooking more fish.
13. Our family attended many fish fries held outdoors on the banks of Herbs pond in Jasper County, Georgia.
14. His wife, Glenda, loves to fish, and she provided most of the fish.
15. You can make the hushpuppies in the same oil as the fish, but let it cool down to 250F first.

catfish fillets, salt, cornmeal, meal, pepper, cajun seasoning, peanut oil

Taken from www.epicurious.com/recipes/food/views/herb-s-fried-catfish-389050 (may not work)