°2/3 cup yellow corn flour
°1/4 cup all-purpose flour
°1 1/2 teaspoons seasoned salt to 2 teaspoons Taste and adjust cornmeal for seasoning
°1/2 teaspoon black pepper
°1/2 teaspoon cayenne pepper
°1/2 teaspoon lemon pepper
°1/4 teaspoon of paprika
°2 large eggs
°2 tablespoons of hot sauce
°1 pound catfish fillet
°Lemon wedges, tartar sauce and hot sauce, to serve
In a brown bag or ziplock bag, add cornmeal, flour, salt, pepper, cayenne pepper, lime pepper, and paprika, and shake to combine.
In a deep pie plate or large shallow bowl, whisk together the eggs and hot sauce.
Add each fillet to the beaten eggs on both sides then add to the cornmeal bread, shaking well to coat well. Place the fillets on the lined baking sheet. Repeat with each slice.
Leave the fish for 10-15 minutes in the refrigerator and then take it out.
In a large Dutch oven, saucepan, or deep fryer, pour about 4 inches of oil and heat it over medium-high heat until the temperature reaches about 340 degrees.
Working in batches, fry the fillets until golden brown then remove and drain on racks or paper towels.
Cool for 5-10 minutes and then serve with lemon and chopped parsley.