As Dave mentioned, I find that catfish fries up like any other, and I suppose that different methods suit different tastes. After experimenting, this is what I finally settled on: Use a high-sided stock pot (12 inches or a little deeper) and about four or five inches of oil. Vegetable oil, corn oil, peanut oil - whatever you prefer for whatever reason. Cut filets into about 1/2 inch wide strips after removing any blood line. Put the strips in an egg wash or coat the strips with mustard, or mayonaise or hot sauce.
Put about a quart of yellow cornmeal in a gallon freezer baggie with as much salt and black pepper as you like, and shake it up. Add the fish strips
and shake to coat the strips with the cornmeal mixture. As Bobad pointed out, the oil has to be hot - close to smoking but not quite at that point. You learn to judge this. You can use the
kitcken match firing up as an indicator, but I always heat the oil beyond that. I should know the temperature but have never checked it. Put in the fish strips a couple at a time. Cook in small batches of eight to ten pieces. If the oil foams up, wait a few seconds before adding more strips. The strips are done when they float, but since I like crispy fish, I always cook longer. Drain the fish on newspaper covered with paper towels.
If the cornmeal burns, you'll know the oil was too hot. If the oil foams up over the top of the pot, you've put in too many strips too quickly and will truly regret having done that even if your house survives the fire.
For a little flavor variety, try a drop of Tabasco
on a piece before you munch.
