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Add a photoServings: 12
Ingredients
- 32 lb CATFISH WHOLE DRS
- 3 lb CORN BREAD MIX YELLOW
- 1 2/3 Tbsp. PEPPER BLACK 1 LB CN
- 1/2 c. SALT TABLE 5LB
Directions
- TEMPERATURE: 365 F. DEEP FAT
- 1. SEPARATE FILLETS; CUT INTO 5 Oz PORTIONS, IF NECESSARY.
- 2. DREDGE FISH IN Mix OF CORNMEAL, SALT AND PEPPER, SHAKE OFF EXCESS.
- 3. FRY ABOUT 4 Min Or possibly Till Golden.
- 4. DRAIN WELL IN BASKET Or possibly ON ABSORENT PAPER.
- NOTE:
- 1. IN STEP 3, FRYING TIME WILL VARY WITH SIZE OF FILLETS. WHEN DONE, CATFISH WILL RISE TO THE SURFACE.
- NOTE:
- 2. CATFISH IS TRADITIONALLY SERVED WITH HUSH PUPPIRS, FRENCH FRIED POTATOTES, COLE SLAW AND CATSUP.
- SERVING SIZE: 4 Ounce
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