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As long as you're frying catfish, fry up some Hush Puppies, too.

• 6 catfish fillets (good size)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• few drops of Tabasco or your favorite hot sauce (optional)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup bacon drippings or canola oil (or 2 tablespoons of each)

Sprinkle fillets on both sides with the pepper, 1/2 teaspoon of the salt and desired amount of hot sauce (Don't go overboard here; catfish has a delicate flavor, and the idea is just to suggest some spice -- not overpower).

Allow fillets to set at room temperature for 10 or 15 minutes. Combine the flour, cornmeal, baking powder and remaining salt, mixing well. Dredge fillets in the flour/cornmeal mixture, and allow them to set for about 5 minutes. Fry fillets in hot oil for 8 to 10 minutes, turning once, until golden brown on both sides. Serve at once.

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Note: One cup each of self-rising flour and self-rising cornmeal can be used in this recipe, if you have them in your pantry. If you do, omit the baking powder and salt in the flour/cornmeal mixture.