Missouri-Style Crispy Catfish

Ingredients

Vegetable oil

1 cup, for frying

Milk

1/2 cup

Eggs

2

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Cayenne pepper

1/2 teaspoon

Paprika

1 teaspoon

All-purpose flour

1 cup

Cornmeal

1 cup

Catfish fillets

4 (6-ounce) fillets

Instructions

1. In a shallow dish, combine the cornmeal, flour, paprika, cayenne pepper, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. In a separate dish, beat the eggs, then add the milk and stir until well-blended. This will serve as your egg wash for the catfish.
3. Dip each catfish fillet into the egg wash, ensuring that both sides are coated. Then dredge in the cornmeal mixture, pressing to adhere. Make sure that the entire fillet is covered for a crispy, flavorful crust.
4. Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a sprinkle of cornmeal sizzles upon contact.
5. Add the coated catfish fillets to the skillet, making sure not to overcrowd. Cook until the crust is golden brown and crispy, about 5 minutes on each side.
6. Use a slotted spoon or spatula to remove the catfish from the skillet. Drain on paper towels to remove excess oil before serving. The interior should be tender and flaky, while the exterior remains crispy and golden.