6 med. catfish (pan size)
1 tsp. salt
1/4 tsp. pepper
1 (2 oz.) bottle hot sauce
2 c. self-rising cornmeal
Vegetable oil

Sprinkle fish with salt and pepper; place in a shallow dish. Add hot sauce; marinate 1 to 2 hours in refrigerator. Place cornmeal in a paper bag; drop in catfish, one at a time and shake until completely coated. Fry in deep hot oil until fish float to the top and are golden brown; drain well. Garnish with watercress and lemon slices, if desired.