Fried Catfish From The Homesick Texan Cookbook yield: 4 servings

1 lb. catfish fillets, cut into 1-2" wide chunks kosher salt black pepper 2 large eggs c. whole milk or buttermilk 1 c. yellow cornmeal tsp. cayenne vegetable oil, for frying Salt and pepper the catfish fillets well. Beat eggs and buttermilk together in a bowl. Mix together the cornmeal and cayenne on a plate. Heat ~2" oil until it r eaches 300 F.

Dip fillets in egg-milk mixture and then dredge in the cornmeal, covering both s ides. Place fish into hot oil and cook ~4 minutes, turning once if needed. Drain on a paper towel-lined sheet tray. Fry in batches if necessary.