Catfish Fillets (8)
in half lengthwise and pat dry with a paper towel. Place filets on wire rack.
Season fillets lightly with some of the
All-Purpose Spice Rub (1/4 cup)
Cajun Seasoning (1/4 cup)
on both sides and air dry for 10-15 minutes.
Cornmeal (2 cups)
to a gallon-size ziplock bag and season with 1/2 Tbsp AP seasoning and 1/2 Tbsp of cajun seasoning. Shake to combine. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place it back on the wire rack. Work in batches not to overcrowd the bag. Let the filets air dry again for 10-15 minutes.
Prepare a deep fryer with
Peanut Oil (as needed)
for frying at 350-375 degrees F (180-190 degrees C). Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish that can stick together.
Drain the fillets and place them on a baking sheet lined with butcher paper. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.