3 lb. catfish fillets
2 quarts vegetable or peanut oil (for frying)
1 1/2 tbsp. salt (for brine)
1 quart water
1/2 tsp. salt (for breading)
1/2 cup self-rising cornmeal
1/2 cup crushed Ritz or Saltine crackers
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika (optional)
1/4 tsp. garlic powder
pinch thyme
pinch red cayenne pepper
1 tsp. parsley flakes

Cut catfish fillets into 3-inch strips. Dissolve salt in 1 quart of water and marinate fish in refrigerator for 60 minutes or 30 minutes at room temperature.

Breading:

Combine cornmeal, crushed crackers, 1/2 tsp. salt, pepper, paprika, garlic powder, thyme, red cayenne pepper and parsley flakes.

In a shallow dish, dredge fish in breading to coat well.

In a Dutch oven or fryer, heat oil to 350°F. Using a slotted spoon, gently lower several pieces at a time into hot oil; fry until golden brown, about 5 minutes (fish will float when done). Pieces may be turned once if needed to brown evenly on both sides. Remove from hot oil to drain on paper towels.

Tip: Don't overcrowd the pan to avoid a temperature drop in the oil. If the oil temperature falls, the breading will absorb oil.

Submitted by: CM