BAYOU FRIED CATFISH
1 tablespoon-salt 2 teaspoons-paprika 1 1/2 teaspoons-onion powder 1 1/2 teaspoons-garlic powder 1 1/2 teaspoons dried sweet basil 1 teaspoon-dried thyme 1 teaspoon-black pepper 3/4 teaspoon-dried oregano 1/2 teaspoon-white pepper
6-catfish fillets, 5 to 6 ounces each 1/2 cup-yellow cornmeal 1/2 cup corn flour (see Note) 1/2 cup flour, all-purpose 1 cup-vegetable oil
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 3/4 teaspoon. Sprinkle catfish fillets lightly with about 2 teaspoons of the seasoning mix, and rub it in well with your hands. In a shallow pan combine cornmeal, corn flour, flour, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Heat oil in a 12-inch skillet over high heat. While the oil is heating, dredge 3 of the catfish fillets one at a time in the cornmeal mixture, pressing the fish into the mix to make it stick. When the oil is very hot, add fillets to the skillet and fry, turning 4 or 5 times, until the fish is brown and very crispy on both sides, about 6 to 7 minutes. Remove and drain on paper towels. Serve immediately.
NOTE: If you can not find corn flour, increase both the white and cornmeal by 1/4 cup