How to Make It
Step 1
Whisk together milk and hot sauce. Place catfish fillets in a single layer in a 13- x 9-inch baking dish; cover with milk mixture. Cover and chill 8 hours, turning once.
Step 2
Combine cornmeal and next 5 ingredients in a shallow dish, and set aside.
Step 3
Let catfish fillets stand at room temperature in milk mixture in baking dish 10 minutes. Remove fillets from milk mixture, allowing excess to drip off.
Step 4
Dredge catfish fillets in cornmeal mixture, shaking off excess.
Step 5
Pour oil to a depth of 1 1/2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°. Fry fillets, in batches, 2 minutes on each side or until golden brown. Remove to a wire rack on a paper towel-lined jellyroll pan. Keep warm in a 225° oven until ready to serve.
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