Fried Catfish

Ingredients

• Peanut oil for frying
• 1 1/2 cups corn flour, preferably stone-ground
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne, or to taste
• 8 catfish or other white-fleshed fish fillets

Directions

1. Add the oil to a stockpot or Dutch oven until it is at least 1 1/2 inches deep, then warm it over medium-high heat to 375 degrees. Heat the oven to 200 degrees F. Set wire racks over 2 baking sheets and keep them nearby.
2. Combine the corn flour, salt, pepper, and cayenne in a wide bowl. Dredge each fillet in the seasoned corn flour so it is fully coated, then tap away the extra. Gently ease each piece into the hot oil. Add enough fish to fill the pot without packing it in. You want the oil actively bubbling around every fillet, so keep an eye on the heat and maintain it between 365 degrees F and 375 degrees F. Cook the fish until golden, about 2 or 3 minutes per side, depending on how thick the fillets are.
3. Lift the fillets out in the order they went into the oil, using a wire mesh strainer or another tool that lets you pause over the pot while the extra oil drains back in. Once the fish is no longer dripping, move it right away to the prepared baking sheet, then transfer it to the oven.
4. Before adding the next batch, let the oil come back to the correct temperature. Repeat until all the fish has been fried. Serve immediately.