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1
Preheat the oven to 200F.
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2
Line a baking sheet with a brown paper bag.
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3
Rinse the catfish and pat dry.
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4
Slice each fillet lengthwise into 3 long strips and season with salt and black pepper to taste.
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5
Combine the buttermilk, egg, and hot sauce in a shallow bowl and stir to mix.
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6
In a separate bowl, combine the flour, cornmeal, and cayenne, season with salt and black pepper, and stir to mix.
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7
Pour canola oil into a large skillet about 1/4 inch deep and place over medium-high heat until sizzling hot (see Know-how, page 100).
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8
Dip each piece of fish in the buttermilk mixture, then dredge in the flour mixture to evenly coat both sides, shaking off any excess flour.
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9
Without overcrowding the skilletyou may need to fry in batchesplace the fish in the hot oil and cook for 2 to 3 minutes per side, turning only once, until golden brown and crispy.
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10
If the fish is browning too quickly, reduce the heat to medium.
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11
Remove the fish from the skillet and drain on the lined baking sheet.
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12
Place the pan in the oven to keep warm while you fry the remaining fish, adding more oil to the skillet if needed.
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13
Season with additional salt and pepper, if desired, and serve hot with Herb Tartar Sauce, raw onion, and lemon wedges to squeeze over the fish.
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14
Make it a party with Squash Puppies (page 65), Creamy Potato Salad (page 266), and Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
