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

2 cups coarse Yellow Grits (not white grits)

Kosher or Sea Salt to taste

Oil to deep-fry fish in.

Yellow grits have an enormous amount of fresh-cracked yellow corn flavor, unlike bland white grits. Use yellow grits only for this recipe. Don't substitute instant grits.

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

The catfish filets need to be around one inch thick at the thickest part of the filet, skinless and deboned. Slice the filets into fingers. (cut across the narrow side to make the fingers, don't cut lengthwise).

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

The coated catfish must go immediately into the hot oil 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 instantly put them into the oil as soon as each finger is coated.

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 ready, 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.

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.

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.

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

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