1-1/2 pounds catfish (fillets)
1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste
Heat skillet and 1 inch of vegetable oil.
Dip catfish in egg.
Put garlic salt on both sides of the fillets.
Shake on cayenne pepper.
Dip in breading-twice.
Put fillets in hot oil.
Cook until golden brown and tender in the middle.
Fry time is usually 8 to 12 minutes.
Take fillets out the skillet and set on a paper towel.
Optional-sprinkle with Louisiana Hot Sauce®.
Note: If you do not like spicy food omit the cayenne pepper.
If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.