INGREDIENTS
⅔ Cup.Of yellow cornmeal.
¼ Cup.Of all-purpose flour.
1½ Small spoons.Of seasoned salt.
½ Small spoon.Of black pepper.
½ Small spoon.Of cayenne pepper.
½ Small spoon.Of lemon juice.
¼ Small spoon.Of paprika.
2 large whole eggs.
2 Small spoons.Of hot sauce.
500 grams.Of catfish fillets.
FOR SERVING, I USED:
lemon wedges.
Tartar sauce.
Hot sauce.
PREPARATION:
Step 1:
To begin, combine the cornmeal, with flour, salt, black pepper, cayenne pepper, and lemon juice, and smoked paprika in a large brown bag or ziplock bag and shake well to combine.
Step 2:
In a deep pie dish or large shallow bowl, whisk together the eggs and spicy sauce until well combined.
Step 3:
After that, you can add each fillet to the beaten eggs and turn to cover both sides, then transfer to the cornmeal breadcrumbs and shake vigorously to coat thoroughly with breadcrumbs.
Step 4:
And now, place the fillets on the baking sheet that has been sprayed with cooking spray, and repeat the process with each fillet.
Step 5:
At this step, you need to allow the fish to rest for 10 to 15 minutes in the refrigerator before removing it from the refrigerator.
Step 6:
Following that, you need to pour approximately 4 inches of oil into a large Dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches about 340 degrees. Remove from heat and set aside.
Step 7:
And finally, fry the fillets in batches until they are golden brown, then remove them from the pan and drain on wire racks or paper towels.
Step 8:
The final step before serving is letting the fillets rest for 5 to 10 minutes with a squeeze of lemon and a sprinkle of chopped parsley.