PAT Catfish is the best fish to fry. Fillets are plump, and the flesh is fatty enough to keep it moist throughout the frying. The buttermilk batter produces a flaky crust, and the pinch of cayenne pepper gives it a hint of spice: a reminder for the newlyweds-to-be of just how important it is to keep a little spice in your years of marriage.

　　

Ingredients

serves 4 to 6

　　Peanut oil, for frying

　　2 cups buttermilk

　　1 tablespoon hot sauce, preferably Tabasco

　　1 cup yellow cornmeal

　　1/2 cup all-purpose flour

　　2 tablespoons seasoned salt

　　1 teaspoon paprika

　　1 teaspoon cayenne pepper

　　1 teaspoon freshly ground black pepper

　　Six 6-ounce catfish fillets, patted dry (see note)

　　

Step 1

Preheat the oil in a deep-fryer or a large Dutch oven to 375 degrees F. If using a Dutch oven, add enough oil to be 4 or 5 inches deep. (For tips on deep-frying, see page 19.)

　　

Step 2

Mix together the buttermilk and hot sauce on a rimmed plate. Combine the cornmeal, flour, seasoned salt, paprika, cayenne, and black pepper on another rimmed plate.

　　

Step 3

Dredge the catfish through the buttermilk mixture, then through the cornmeal mixture, making sure it’s completely covered; then slip, in batches, into the deep-fryer. Fry each fillet for 4 to 5 minutes, until golden brown and crisp, then remove to a paper-towel-lined sheet tray.

　　

NOTe

Step 4

If the fishmonger hasn’t already, it’s important to cut out the brown vein of fat running through the fillet—if you don’t, that’s what can give catfish a muddy taste.

　　

ALTERNATIVE: Baked Catfish

Step 5

Heat the oven to 475 degrees F. Spray a sheet tray with nonstick spray. Dredge the catfish as above, lay the battered fish on the prepared pans, and bake for 8 minutes. Carefully flip the fillets, and continue baking until the catfish is golden brown and crisp, another 8 minutes.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.