2 lb catfish fillets, cut in half length-wise
1/2 cup cornmeal
1/4 corn flour
1 tablespoon Old Bay
1 1/2 teaspoons ground chipotle
1 teaspoon celery seed
juice of one lemon
oil for frying
Place fish in single layer in a shallow bowl or tray, squeeze lemon juice over the fish. Refrigerate for 30 minutes. On a plate, mix together flour, corn flour, cornmeal, Old Bay, chipotle pepper, salt, pepper and celery seed. Dredge the fish (both sides) in the mixture then place on a place and refrigerate an additional 1/2 hour. Meanwhile, heat enough oil to pan fry in a large, shallow pan. Heat the oil. Fry fish fillets in the oil, for about 4 minutes on each side, depending on thickness. Make sure the fish is cooked through. Drain on a paper towel lined plate and serve immediately.
Oh, and we bought something at Ikea that has changed our lives. A mesh splatter guard. It keeps the oil from splashing everywhere when you fry. It also works great when you make tomato sauces.