Serves 8

3 pounds catfish or grouper fillets

2 cups all-purpose flour, divided use

1 tablespoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

½ teaspoon garlic powder

2 eggs

3 tablespoons half-and-half

½ cup cornmeal

1 cup corn flour

1 cup panko bread crumbs

5 cups peanut oil

• Rinse fillets and pat dry. Cut into 1-inch cubes.

• In a bowl, combine 1 cup flour with salt, cayenne pepper, black pepper, and garlic powder. Stir with a whisk. Toss fish cubes in seasoned flour and lightly coat.

• In large bowl, whisk together eggs and half-and-half. In a deep baking dish, mix together cornmeal, corn flour, bread crumbs, and remaining cup of flour.

• Dip fish cubes in egg mixture, then coat with flour-crumb mixture and place in a shallow casserole or serving platter. Cover and refrigerate until ready to use.

• Fill 1 or 2 fondue pots with oil no more than 1/3 full. Heat to 350ºF. Guests should skewer fish with fondue forks, then place in oil until brown and crispy, about 3–4 minutes.