Fried Catfish

Directions

1. 1.

   Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.

2. 2.

   Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.

3. 3.

   Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.