Preparation / Directions:
Combine Catfish filet's with Louisiana Hot Sauce. (Tabasco is not as good but will be OK) Set in Refrigerator 30 minutes or so (optional), Pour into a paper sack with self rising White corn meal. Add salt and Cajun Seasoning (however hot you'd like, I don't like hot things, so I use about a 1/4 tsp full) to the corn meal. (if you want the Catfish to be HOT sprinkle the Cajun Seasoning directly on the meat)
Then take the catfish directly from the Hot Sauce into the meal. Shake well to cover fish, then fry until done, the catfish will have a reddish brown color when done. This works well with Croppe, Bass, Brim, etc. Best served hot with warm Hush Pu
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