For a real southern meal, pair this dish with the bacon scallion hush puppies.
Ingredients
1 large egg
1/3 cup whole milk
1/2 teaspoon salt
30 saltines
1/4 teaspoon cayenne
4 (5- to 7-oz) catfish fillets
6 cups vegetable oil (48 fl oz)
Special equipment: a deep-fat thermometer
Accompaniments: tartar sauce and lemon wedges
Directions
Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish.
Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray. Coat remaining fillets in same manner.
Preheat oven to 300°F.
Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 360°F on thermometer. Carefully lower 1 fillet into oil (temperature of oil will drop to 340°F), then fry until golden and just cooked through, 3 to 4 minutes. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven. Fry remaining fillets in same manner, returning oil to 360°F each time.
