Southern Style Fried Catfish

Approximately 2 pounds catfish filets
1 quart Buttermilk
1/8 cup Franks Red Hot hotsauce
3 cups Flour
Seasoning salt
3 eggs, wisked
Cornmeal
Canola or peanut oil for frying

Cut catfish into 1x1 inch cubes or strips.  Soak at least 4 hours or preferably overnight in buttermilk and hotsauce mixture.

Add 2-3 inches of oil to deep sided pot or deep fryer and heat to approximately 350 degrees.

Prepare three bowls or gallon ziplocks containing (1) flour and seasoning salt of choice to taste, (2) wisked eggs, and (3) cornmeal (also seasoned to taste).  Remove fish from marinade and pat dry.  Toss in flour mixture, then egg mixture then toss in cornmeal to coat.  Fry fish in batches until lightly browned and crisp, approximately 5-7 minutes.  Drain on paper towels and serve hot, preferably with tarter sauce or remoulade sauce.

Served with creamy cornbread and bacon wrapped asparagus.