RECIPE FROM "THE
Sandy's Southern Fried Catfish
2 cups yellow corn meal (White Lily if you can get it)
1 cup buttermilk
1 tablespoon Lawry's Seasoned Salt
1 tablespoon garlic powder
1/2 teaspoon pepper
a large electric skillet or frying pan, pour in enough vegetable oil
to cover all the fish.
(Some people prefer a deep-fryer)
In a bowl or in a plastic ziplock bag, mix the cornmeal with the seasoned salt, garlic powder, and pepper.
In another bowl, blend the eggs with the buttermilk.
Dip the fillets first in the buttermilk-egg mixture, and then roll them well in the dry cornmeal and seasoning mixture, or shake in a plastic bag.
Make sure the veggie oil is hot before you put the fish in the skillet, so that the hot grease will immediately seal in the flavor. You should have enough oil in the skillet to cover the fish --approximately 2 inhes.
Fry 3 fillets at a time for approximately 4-6 minutes, or until just golden brown .... drain on paper towels. Keep first batch of fillets warm in a preheated 200-degree oven until you have the second batch ready. Serve immmediately.
Sandy's Note: Serve with Sandy's Hush Puppies and Old-Fashioned Cole Slaw