BACK PORCH CATFISH 1/2 cup yellow or white cornmeal 1/2 cup flour 1 1/2 teaspoons seasoned salt 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon seafood seasoning, optional (Old Bay brand seafood seasoning is preferred) 4 to 6 (4-to 8-ounce) catfish filets Peanut oil for deep frying * Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely. * Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels. Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture. 4 to 6 servings.
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