Whisk together milk and hot sauce. Soak fish filets in single layer in milk in shallow dish. Cover and chill up to 8 hours. Mix the cornmeal and next five ingredients. Set aside.
Let catfish stand at room temperature for 10 minutes. Remove filets and let excess milk drip off. Dredge in cornmeal mixture, letting excess fall away.
Pour oil to 1 1/2 inches (or desired amount) in skillet. Cast iron works well. Fry each filet in batches 2 minutes on each side until browned. Drain on paper towels. Keep warm in 225* oven until ready to serve.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 314 (61%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 65.8mg||20 %|
|Sodium 858.3mg||30 %|
|Potassium 500.5mg||13 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 23.8g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 511
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