Fried Catfish

1 quart cold water 

1 egg 

2 lbs. faijita seasoning, divided twice 

2 c. flour 

1 1/2 tsp. baking powder 

2 c. cracker meal mix or finely ground cornmeal 

2 lbs. catfish fillets, cut into 4-inch long strips (about 1/2-oz. each) 

vegetable oil 

Combine water, egg, and 1 1/2 tsp. faijita seasoning in a large bowl or plastic container; set aside. Combine flour, baking powder, and 1 1/2 tsp. faijita seasoning in a medium-sized bowl or pie plate; set aside. Combine cracker meal and 1 T. faijita seasoning in another container suitable for dredging; set aside. Dredge fillets in flour mixture, then gently drop them into egg batter; remove fillets, and hold them against inside of container, allowing batter to drip off four about 5 seconds. Dredge fillets thoroughly in cracker meal mixture (should look dry on the outside). Fry in deep hot oil (375 degrees) for 7-10 minutes or until golden brown; drain on paper towels. Note: Pipe Creek Junction Café uses a salt-free faijita seasoning (commercially available only), which makes its catfish spicier.