Source of Recipe
From "My Family Table" by John Besh
"Imported fish give catfish a bad rap! I have a friend at the Crescent City Farmers Market in New Orleans who sells wild-caught catfish from the lakes near Des Allemands, Louisiana. The fish is night and day better than any of the dubious stuff imported from Asia that is too often passed off as catfish. Find a fishmonger you trust to get you good, honest catfish."
List of Ingredients
◦ 6 catfish filets, boneless and skinless
◦ Freshly ground black pepper
◦ 2 eggs, beaten
◦ 1 cup milk
◦ 3 cups fine-ground cornmeal
◦ Canola oil
Generously season the filets with salt and pepper. Set out two shallow bowls. Mix the beaten eggs with the milk in one bowl and put the cornmeal in the other. Dip the filets first in the eggy milk, then dredge in the cornmeal.
Heat 3 inches of canola oil in a heavy-bottomed skillet over medium-high heat to 350° F on a candy thermometer. In batches, gently slide the filets into the oil and fry for 6 minutes. Turn the pieces over with a slotted spoon and cook an additional 4 minutes.
Drain on paper towels and season well.