- 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.
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.
Prep time: 20 Min; Cooking time: 10 Min; Total time: 30 Min
Recipe editor Patricia Mitchell