-- Be sure to start with fresh catfish fillets.
 
-- Wash well in cold water and pat completely dry with paper towels.
 
-- Try to provide about ½ pound of fish per person.
 
-- In a heavy iron skillet, pour peanut oil to a depth of ½” to 1”.
 
-- Rub the filets with salt and freshly cracked black pepper, then coat with white cornmeal (shake off any excess meal).
 
-- When the oil is hot, lay the fish gently in the skillet and fry for about four minutes or until crisp and golden brown on the bottom.
 
-- Turn the fish with care and fry to the same crispness on the other side.
 
-- Then lift the pieces out carefully and drain on a platter covered with absorbent paper.
 
-- Serve up with freshly sliced lemon wedges, Tabasco brand hot sauce, and parsley to garnish.
 
-- Grab a cold beer and enjoy!

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