After catching a good flathead or channel catfish, the first step to a successful fry is to chop it up. You want the pieces to be strips about ½ inch thick, about the size of a chicken strip. It is important to maintain the standard size to ensure even frying.
Heat some peanut oil in a deep skillet to 350°F while preparing the fish and breading. Keep the breading simple: yellow cornmeal with some boiling lobster or salt and pepper is all you need.
Pat the catfish pieces dry and coat them evenly with seasoned cornmeal. Carefully drop into the hot oil, making sure not to overcrowd your pan; you don’t want the oil temperature to drop below 350°F.
After about four minutes of frying, the catfish will float to the top, indicating doneness. Take it out and let it drain. Taste for doneness and seasoning in one piece and continue frying in batches until complete.