Ingredients

6 eggs
3 teaspoons Texas champagne hot sauce
1/2 cup water
2 pounds catfish fillets
1 cup medium-grind cornmeal
1/2 cup flour
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
Cayenne pepper, to taste
Peanut oil, for pan frying

Directions

Mix the eggs, hot sauce and water

to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and
refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal,
flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast
iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil
is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides
well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the
fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust
the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the
fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne
sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty
Tyler's Taste of Texas plate.