Fried Catfish

We're back, and I'm fixing to fry up the catfish

and I'm going to start with a self-rising flour, and I'm going to use about four parts of self-rising flour

to about one part of cornmeal. A lot of people use straight meal on their fish

but I don't like it. I like a more floured base. So I'm just going to mix that up

As you can see, I had really good luck. I got some nice, fat cats

And we're going to just salt them, and I love to put a little old bay

And you don't want to be shy in salting your fish because that really is another one of those foods

that if you don't give it enough salt before cooking, it might be hard to get it salty enough

after you've gone through the cooking process with it. And never be afraid to rub your meat

I love rubbing and touching my meat and getting those seasonings in all the cracks and crevices

And I'll show you a little trick. If you don't have a thermometer

I'll show you a quick little trick that will let you know if your grease is hot enough

I'm gonna come over here, and I'm gonna dip my fingers in a little bit of water, and just put a splash in there That lets me know that that grease is ready When I cooking inside I always use a black cast iron Dutch oven

because it gives me the depth that I need. If your piece of fish is too big for your pot

you can always take a knife and just cut it right in two. But these are going to fit nicely down in there

And you can see our grease was just perfect. And let's come over here and see how our fish is doing

Oh, it's looking beautiful. And I'm just gonna flip those fillets. And remember, we don't wanna overcook this

We just want the fish to get past the transparent state. Let's see if we can take another peek at our fish

And it's just about perfect. When you know they're almost done, you can see a little clear liquid coming out of them

in the creases, and we'll know that we're almost there. And I think our catfish is ready

Yeah, so you can see the juices just clearing out of the fat part of the fish

We're just gonna drain him good. Then we're gonna put him on the paper towels

to catch any of the excess grease