Jack's Fried Catfish

Jack says the catfish are done when "most of the bubbling stops and the fillets begin to float."

Yield: Makes 6 servings

Ingredients

• 6  (4- to 6-ounce) catfish fillets
• 2  cups  milk
• 2  cups  yellow cornmeal
• 1  tablespoon  seasoned salt
• 2  teaspoons  pepper
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1  teaspoon  salt
• Vegetable oil

Preparation

Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour.

Combine cornmeal and next 4 ingredients in a shallow dish.

Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.

Dredge catfish fillets in cornmeal mixture, shaking off excess.

Pour oil to depth of 1 1/2 inches into a large skillet; heat to 350°. Fry fillets, in batches, about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels.