CRISPY CAYENNE COCKTAIL CATFISH

Steps:

• Combine the catfish with the zest of one lime, the juice of both limes, the cayenne flakes, and the vermouth. Let marinate about 1 hour.
• Drain catfish well.
• Heat 1/2 an inch of oil, half olive and half canola, in a skillet on medium to medium high. (When ready a drop of water will sizzle but the oil won't be hot enough to smoke).
• Beat egg into milk in a shallow bowl.
• Combine 1/4 cup flour with salt and pepper to taste.
• Combine remaining dry ingredients in a plastic bag.
• Dip each piece of fish into the flour then into the egg/milk mixture. Shake in breading bag until well coated.
• Fry pieces in the hot oil until the first side is browned. Do not crowd the pieces in the pan. Turn and brown the other side. Repeat until all batches are done.
• Serve with hot sauce, additional cayenne pepper flakes, lime wedges, and lemon wedges available at the table.
• I suggest completing the meal with baked sweet potatoes and cole slaw.
• Note: Today's farm-raised catfish is almost never muddy-tasting, but if yours is wild-caught the lime and vermouth marinade will eliminate the problem.