Crispy Fried Catfish


2 lbs. fresh catfish fillets
2 T. Old Bay seasoning
1/2 cup all-purpose flour
1 egg, beaten
1/4 cup water
1/3 cup canola or vegetable oil


Cut the fillets into serving size pieces. Season the fish with 1 tablespoon of the Old Bay seasoning. Combine the flour with 2 teaspoons of Old Bay in another bowl. Dredge the fish, first in the seasoned flour, then in the egg mixture, then again in the flour, shaking off any excess. Allow coated fish to rest 5-10 minutes before frying. Heat the oil over medium heat in a large nonstick skillet. Panfry the fish for 4-5 minutes on each side. Drain on paper towels. Serve with fresh lemon wedges and tartar or hot sauce. Makes 4 servings.