Fried Catfish

2 Catfish Fillets

Canola Oil
1 cup yellow cornmeal
1⁄2 cup flour

2 Eggs

1/2 cup of Milk

3 tbsp. Old Bay
1 tbsp. Lawry's Seasoning Salt
1⁄2 tsp. Adobo
1⁄4 tsp. garlic powder
Freshly ground black pepper
8 catfish filets

Salt & Pepper

I always prep the catfish 30 minutes a head of time. I find that the cornmeal and flour doesn't fall apart in the oil.

1. Mix Egg and and millk (add a couple of drops of hot sauce for taste.) Season the fish with the Lawry's seasoning salt, garlic powder, Old Bay, Adobo and black pepper. Dip catfish in egg and milk mixture then thoroughly dredge catfish filets in flour and cornmeal mixture. Gently shaking off excess and wrap in wax paper.

2. Pour oil into a large deep cast-iron or heavy-bottomed skillet to a depth of 3" and heat over medium-high heat until hot but not smoking.

3. Fry catfish in the hot oil, without turning, until golden and crisp, 5–6 minutes. Transfer filets with a slotted spatula to paper towels to drain. Season to taste with salt and pepper.