Friday Night Fish Fry

What's better than fryin' up some catfish after a long, taxing work week... a nice cold brewski, that's what; according to Michael, that is. I can't think of anything better than throwin' some battered catfish into the cast-iron skillet and firin' up the ol' bbq; nope, there ain't nothin' better than that, nosireebobbydeboop, and here's how ya do it... it's so simple, it's downright silly...

Go and gather up the followin':

catfish fillets

buttermilk

salt

pepper

cajun seasoning

cornmeal

canola oil

Here's what ya do...

Grab a couple of catfish fillets and soak 'em in some buttermilk, enough to cover 'em, for about 20 minutes, flippin' once. Throw out the buttermilk, it has served its purpose.

Lay the catfish on wax paper or foil and season both sides of the catfish with salt, pepper, and cajun seasoning. There's no measuring, but I feel I should advise you to take it easy on the salt, there's salt in the cajun seasoning, at least there was in the one I used, so you might want to apply the salt sparingly.




Dredge the catfish in cornmeal.





Fill a 12-inch cast-iron skillet about a half inch deep with canola oil. Heat the oil over medium-high heat. Once heated, place catfish fillets in the skillet and brown both sides, about two minutes on each side, turning carefully with a spatula. If you have thick fillets, reduce heat to medium-low to finish cooking.

That's all there is to it, folks. I told ya it was easy. If you like things difficult, go make some hush puppies and cornbread from scratch and then go pull some green beans from your garden and prepare them to go along with the scrumptious fried catfish, and then be sure and invite me to dinner. Yum!