Fried Catfish with Sweet Potato Fries

Recipe: 

Salt 2 catfish fillets and dredge them in a bowl of Buttermilk.  Let them drip for few seconds before tossing them, one at a time, in a bowl filled with:

1/4 cup Flour
1/4 cup Cornmeal
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Old Bay seasoning
a little extra salt (up to 1 tsp)
(and whatever other spices you like!)

Repeat this process one more time, dunking the catfish briefly in Buttermilk, and then dusting it again with the cornmeal mixture.  Set the fillets on a cooling rack and let them sit while you make the fries.  

For the fries, take one sweet potato and cut it however you like.  I tried using my Mandolin this time, and it got me some nice, thin, even fries.  But you can cut them thick too, of course.  

Soak the fries in cold water for about 1/2 hour.  (This would be a good time to work on the catfish.  

To finish the fries, drain them off and let them dry completely.  Blotting them with a paper towel helps.  

Deep fry (Blanch) them in oil for a few minutes.  I let them go for about 2 minutes in 270 degree oil.  When they're floppy and half-way cooked, you're done.  Pull them out and let them drain on some paper towels.  

To finish the Fries, crank your oil up to 350 degrees and fry them a second time after they've cooled down.  Let them fry for another few minutes, until they're golden brown.  I like to check on them every few seconds.  Dress them with some salt and you're done!  

For the catfish, keep the oil at 350 degrees and dunk them in one at a time.  Let them fry until they're perfectly golden brown, or as crispy as you like them.  Maybe about 4-5 minutes.  Let them drain on a cooling rack, and after everything is done, consume with vigor.