Randy's Fried Catfish

This is a combo of a couple recipes with adjustments to my own taste. Prep time is soaking time. Recipe can be doubled if need be....adjust to your own taste. ENJOY!!!

• Ready In: 8 hrs
• Serves: 6-8
• Yields: 6-8 fillets

Ingredients

• 1 1⁄2 cups buttermilk
• 2  teaspoons  hot sauce (I use Trappey's)
• 6  catfish fillets (give or take)
• 1⁄3 cup yellow cornmeal
• 1⁄2 cup flour, unbleached
• 2  tablespoons  smoked paprika
• 2  teaspoons onion powder
• 2  teaspoons garlic powder
• 1  teaspoon  Old Bay Seasoning
• 1  teaspoon salt (sea or kosher)
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon white pepper
•  oil, for frying (prefer Canola or Corn Oil)

Directions

1. Rinse fillets in cold water & pat dry.
2. Place fillets in a covered dish or zip-lock bag.
3. Mix buttermilk & hot sauce together & pour over fillets.
4. Place in fridge overnight.
5. Stir every couple hours, if possible, but do it AT LEAST once.
6. Next day, combine dry ingredients.
7. Drain fillets, but do not rinse.
8. Heat oil in skillet to 375° (I use an electric skillet).
9. Roll fillets in flour mixture, shaking off excess -- let set for 10 minutes.
10. Place fillets in hot oil, but like chicken, DO NOT CROWD -- cook in batches, if need be.
11. Fry until golden brown on both sides.
12. Drain on paper towel.
13. Serve hot w/ your favorite sauce.