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1
In a large bowl, prepare a salt-water brine by combining 3 tablespoons salt with 2 quarts water.
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2
Add the fish and more water if needed to just cover the fish.
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3
Soak the fish in the brine for 30 minutes.
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4
Mix the cornmeal, cracker meal, remaining 1/2 teaspoon salt, pepper, and Cajun seasoning in a 1-gallon plastic bag.
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5
In a large (3-gallon) catfish cooker or deep Dutch oven, heat the oil to 350F.
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6
Preheat the oven to 150F.
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7
Coat the fish by shaking a few pieces at a time in the plastic bag with the crumbs.
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8
Drop 8 to 10 of the coated fish fillets into the hot oil.
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9
Cook until the coating is light brown; the fillets will cook quickly, in less than 5 minutes.
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10
Pieces will float to the top of the oil when theyre done.
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11
Drain the cooked fish on paper towels and keep warm in the oven while you fry additional batches.
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12
Let the oil return to 350F before adding and cooking more fish.
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13
Our family attended many fish fries held outdoors on the banks of Herbs pond in Jasper County, Georgia.
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14
His wife, Glenda, loves to fish, and she provided most of the fish.
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15
You can make the hushpuppies in the same oil as the fish, but let it cool down to 250F first.
