5 large catfish fillets
1-8 oz. can of beef
juice of 1/2 lemon
juice of 1/2 lime
3 cups self-rising white corn meal *salt and flour are already added
3 cups shortening
4 TBS. Chipolte flavored mayonnaises
1 green onion, chopped
1 TBS. lemon juice
1 small dill pickle, chopped
In a large pan over high heat, melt shortening until hot. In a large non-reactive pan, soak fillets in beer, lemon juice, and lime juice, about 5 minutes. On a large plates, spread out white corn meal. Remove fillet, one at a time, and dredge in corn meal. Place in hot oil. Cook for 5 to 6 minutes per side or until golden brown. Turn once! Repeat cooking process until all fish are cooked. Drain fillets on a paper towel. Let rest for 5 minutes before serving.
In a medium bowl, mix mayo, onion, pickle, and lemon juice. Stir to incorporate. Serve with catfish.