Ah fried catfish. Does it get any more southern than fried catfish? I'm fairly sure everybody in the south's grandmother made the best fried catfish.

I do mine a little differently and I like it. Otherwise, I wouldn't put it out here unless I thought you'd like it too! First, most catfish recipes call for a good buttermilk soak. I actually just use water (I know blasphemy when frying) and I use pre-packaged cornbread mix, specifically Martha White brand. No this isn't a plug for the brand, it's just that it only contains the cornmeal, flour, and leavening that you'd mix yourself if you used all-purpose flow. Oh, and I use potato starch (you can use corn starch as well) to give it a little more crunch - I like extra crispy catfish, what can I say?

If you've never fried fish before (I'm not judging, there's a first time for everything). There are a couple of things to know. First, the amount of oil recommended in in the ingredients is based on the size of my skillet (a 12" cast iron). You'll want to use as much oil is necessary to fill your skillet with at least 1" of oil. Also, you may want to wear an old shirt. Things can get messy. Finally, you'll want to have a plate or baking sheet lined with paper towels to let drain and let the fish rest.