Cooking catfish fillets in a couple of days.

Lots of good ways to fry fish. Main thing is to not overcook them.

I am not a big fan of Louisiana blue bag. Too heavy on the corn meal for my preference. Having said that I will gladly eat some and enjoy it if someone is cooking.

I like to cut the fish in slender strips or small nuggets. Coat the fish with a hot sauce and mustard. Not too much though as it can make the batter clump up. I then season the fish lightly with your preferred cajun seasoning. I then batter and fry. I like my crisp but not fried to hard.

I like Zatarains seasoned with lemon or Zatarains southern style if you prefer a bit more crunch. Usually rotate between those 2.

I do half all purpose flour and half yellow corn meal. Seasoned pretty heavily with Cajun seasoning. I don’t know anyone else that does it this way, but it’s really good.

This could be a good thread.

I don't have any suggestions beyond dredging in a corn meal heavy breading. I've mixed in corn starch, corn flour and used blue bag and other mixes.

I just like a light crispy corn meal crust so I haven't explored other options... and I fry a lot of catfish.

The only change I've made in the last year (and it might apply to other types of batter like wet) is to dip the fish in ice water before breading.

Before I used some combination of buttermilk or milk dip then dry breading.

I was surprised that I preferred the texture and thickness of the ice dip more and that's what I do exclusively now... until I find something better.

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Mike Anderson’s recipe is good.

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I don't want to set my kitchen on fire.

I used to do all the mustard/milk/hot sauce or whatever baths.

Stupid.

Ice water + Louisiana blue bag. Slice them thin if you feeling fancy.

Zatarain's crispy southern is my favorite.

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Is there a particular reason or advantage for wondra flour? Curious.

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For breading, the finer mill promotes a crispier crust. Combine that with the cornstarch and the results are a thin, crunchy crust.

You could also substitute rice flour or pastry flour for the Wondra.

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the results are a thin, crunchy crust.

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Very interesting. I’ll try it.

I fry fish at least 2x a week.. Big fan of Zatarains seasoned. I started using dijon mustard instead of regular yellow mustard with the Louisiana Hot Sauce marinade. 375 degrees until they float. Hard to beat.