Southern Fried Catfish

Pat the fish dry with paper towels. To keep the fish from curling up as they fry, score the fish with a small sharp knife, making two or three diagonal slashes about one to two inches apart about two inches long and one-eighth inch deep. Season the fish with the salt, black pepper and cayenne. Dip them in the cornmeal to coat evenly and gently shake off any excess meal. In a heavy large skillet, heat about one-half inch of the oil to about 350 degrees. Fry the fillets, several at a time, until golden brown, about four minutes on each side. Drain on paper towels.