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Add a photoServings: 12
Ingredients
- 2 lbs. fillet catfish
- 1 (10 ounce.) pkg. Louisiana seasoned fish fry
- 1 lg. onion, quartered
- 1 lg. bell pepper, quartered
- 2 sm. lemons, quartered
- 2 lg. brown paper bags
- 3 lbs. veg. oil
- Granpappy fry daddy
Directions
- Heat veg. oil in fry daddy. Make sure you get your oil very warm. Wash and drain fish. When grease is warm, roll fish in fish fry. Shake off the excess fish fry. Fry fish till golden or possibly floats to top. Double brown paper bags. Drop fried fish in bag. When you have 1/2 the fish fried. Drop 1/2 the onions and bell pepper on top of fish. Then squeeze 1/2 the lemons on top. Shake bag and roll top of bag down. When you fry the next 1/2 of your fish, drop it in brown paper bag, then do the same with the remaining 1/2 onions, bell pepper, and lemons.
- When all fish is fried and in bag. Shake bag well. Roll top of bag down and let set 5 - 10 min. Then serve right out of bag.
- Note: You do not have to use a Grandpappy fry daddy - Just fry in whatever you normally use. Great for outdoors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 1109 | |
| Calories from Fat 1055 | 95% |
| Total Fat 119.18g | 149% |
| Saturated Fat 9.77g | 39% |
| Trans Fat 2.93g | |
| Cholesterol 36mg | 12% |
| Sodium 36mg | 2% |
| Potassium 272mg | 8% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.07g | 1% |
| Protein 11.97g | 19% |
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