- 1 pound catfish fillet, cut into four even pieces
- Salt and freshly ground pepper to taste
- 1 cup flour
- 1 egg beaten lightly
- 1 cup cornmeal
- 1 quart peanut or canola oil for frying
In a four quart pot heat the oil to 325 degrees Fahrenheit. Season both sides of the fish with salt and pepper. Dredge the fillets in the flour. Coat each piece evenly and shake off any excess flour. Dip the fillets into the egg and then dredge in the cornmeal. Fry the catfish in the oil for three minutes. Do this in two batches. Drain the catfish on paper towels and serve while still hot on a pile of the pickled vegetables.