Fried Southern Catfish
Around 12 catfish fillets
1 tsp salt
1/2 tsp pepper
1 (2 ounce bottle) hot sauce
2 cups self rising cornmeal mix
Sprinkle filets with salt and pepper; place in a shallow dish. Add the hot sauce to fillets, turning to coat. Cover and chill for several hours
Pour peanut oil to a depth of about 3 to 4 inches in a large and deep skillet; heat over medium heat to about 375 degrees.
Place cornmeal mix in a large zip-top plastic freezer bag. Add fillets, one at at time; shake until coated. A large paper grocery paper bag can also be used for this step. Fry fillets, in batches, around 4 minutes per side or until golden brown. Drain on a paper bag covered platter. Sprinkle extra salt over fried fish. Serve with lemon, cocktail sauce, tartar sauce, or ketchup. We always just used ketchup for catfish.