Classic Fried Catfish

3/4 cup yellow cornmeal
1/4 cup flour
2 tsp salt
1 tsp cayenne pepper
1/4 tsp garlic powder
4 Mississippi farm-raised catfish fillets (or whole)
Vegetable oil

Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 inch skillet half full with vegetable oil.* Heat to 350F. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels.

Makes 4 servings.

Crispy Classic Fried Catfish:
1/3 cup sour cream
1/3 cup Dijon mustard
3 tbs water

Combine in a separate shallow dish. (Prepare cornmeal mixture as above, omitting salt) Dip catfish in sour cream mixture, then in cornmeal mixture. Follow trying procedure as above.*

*For lighter cuisine:
Pan fry in 1 tbs vegetable oil in a non-stick pan or oven fry at 450F drizzling catfish with 1 tbs vegetable oil.

Traditionally served with coleslaw and hush puppies

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Cajun Country -- New Iberia, Louisiana