By Nealey Dozier and Christine Gallary
TheKitchn.com
If you don’t think you like catfish then somebody didn’t do something right. Perfectly fried, Southern-style catfish—whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river—should not be underestimated. There are countless ways to prepare it, but I like this one best: A quick dip in beaten egg followed by a crunchy cornmeal coating yields the ultimate deep-fried fillet of fish.
