Ingredients

makes 12

　　Vegetable oil, for frying

　　4 cups yellow cornmeal

　　1 teaspoon crushed red pepper flakes

　　2 tablespoons coarse salt

　　2 teaspoons freshly ground pepper

　　1 teaspoon garlic powder

　　12 catfish fillets (about 8 ounces each), cut in half crosswise

　　24 slices white bread

　　Mayonnaise, for serving (optional)

　　Pickle relish, for serving (optional)

　　1 Vidalia or other sweet onion, sliced into 1/4-inch rounds

　　

Step 1

Fill a deep, heavy-bottomed skillet with about 2 1/2 inches oil. Place over medium heat until the oil registers 365°F on a deep-fry thermometer. Meanwhile, combine the cornmeal, red pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.

　　

Step 2

Season the catfish fillets on both sides with the remaining tablespoon salt and teaspoon pepper. Dredge the fillets in the cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge the fillets in the oil, and fry until the crust is crisp and golden and the fish is cooked through, about 3 minutes. Transfer to a large plate.

　　

Step 3

To serve, spread the bread slices with mayonnaise and relish, as desired. Place the catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.