°2/3 cup yellow cornmeal
°1/4 cup all-purpose flour
°1 1/2 tsp seasoned salt up to 2 tsp / taste seasoned cornmeal and adjust
°1/2 teaspoon black pepper
°1/2 teaspoon cayenne pepper
°1/2 teaspoon lemon pepper
°1/4 teaspoon paprika
°2 large eggs
°2 teaspoons hot sauce
°1 lb catfish fillets
°lemon wedges, tartar sauce and hot sauce to serve
In brown bag or ziploc bag, adding cornmeal, flour, salt, pepper, cayenne pepper, lemon, and paprika also shake.
In deep pie plate or shallow bowl, beating eggs also hot sauce.Add each fillet to the beaten eggs on both sides, then add to the cornmeal breading and shake generously to coat.
Placing steak on coated baking sheet. Repeat with every fillet.Let the fish rest for about 10-15 minutes in the refrigerator, then remove it.
In a Dutch oven, saucepan, or deep fryer, pour about 4 inches of oil also heat over medium-high heat until temperature reaches about 340 degrees.
Worke in batches, fry the fillets to golden brown, then removing also drain on wire racks or paper towels.
Refrigerate for 5-10 minutes, then serve with lemon and chopped parsley.