Fried Catfish

I know many people cooking from this book might be tempted to skip over this recipe. Honestly, I almost didn’t include it for that reason. But when I tasted the fish hot out of the fryer, I knew it had to make the cut. If you find yourself anywhere near some good, small, freshly caught catfish (not the ginormous fillets from ten-pounders you find at most seafood stores), grab it and fry it up. When it’s hot and crisp, not much can beat it.