2 large, 1" thick Catfish Filets (roughly 1/2 lb each filet)

<br />

2 cups coarse Yellow Grits (not white grits)

<br />

Kosher or Sea Salt to taste

<br />

Lard or Oil to deep-fry catfish in.

<br /><br />

Yellow grits have a huge amount of fresh-cracked yellow corn flavor, unlike bland white grits. Use yellow grits only for this recipe. <b>Don't substitute instant grits.</b>

<br /><br />

Heat a deep fryer to 375°f. I recommend either melted lard or corn oil for superior flavor, extra crispiness and cooking results.

<br /><br />

The catfish filets need to be about one inch thick at the thickest part of the filet, skinless and deboned. Run your finger around all the surfaces and edges of the raw catfish to locate and remove any bones. Slice the filets into fingers. (cut across the narrow side to make the fingers, don't cut the filets lengthwise).

<br /><br />

Have a baking pan with a wire rack over it ready to drain the fried catfish fingers on. Do not drain catfish on paper towels, as that can steam off the crunchy coating.

<br /><br />

The coated catfish must go immediately into the hot oil just as soon as each piece is coated in dry grits. The coating falls off in the hot oil if they're coated and laid aside before frying. Work very quickly to coat them and then immediately put them into the hot oil as soon as each finger is coated. Work one at a time.

<br /><br />

Have the dry yellow grits in a wide, deep plate. Don't add salt to the dry grits or to the raw catfish. Once the oil is hot, quickly press yellow grits into each side of a catfish finger, then immediately put it in the hot oil. Coat these one piece at a time, then instantly get them into the hot oil just as soon as they're coated, don't pause.

<br /><br />

If they were done too slowly, the dry grits absorbs the moisture of the fish, plumps up and then drops off into the hot oil. If you work quickly, the grits are fried in place. 

<br /><br />

Some grits will always fall off, as with any cornmeal fried fish. But if you worked quickly enough, most of the coating stays in place. Also, if the oil isn't hot enough, the grits just slide off into the oil and burn.

<br /><br />

Fry them until they float. Take them up with a fryer scoop and place on the wire rack to drain. Don't use tongs.

<br /><br />

Sprinkle with Kosher or Sea Salt right after being taken up from frying.

<br /><br />

The yellow grits give these a rich yellow corn flavor, and fry up with an extra crunchy coating. The trick is working very quickly to coat them in dry, yellow grits, then immediately into the hot oil just as soon as they're coated. I like these much better than coating in any other form of cornmeal. Salt only once fully cooked and as soon as taken up from the hot oil.