Recipe - Southern Fried Catfish Fi

32 pound CATFISH WHOLE DRS
3 pound CORN BREAD MIX YELLOW
1 2/3 tablespoon PEPPER BLACK 1 LB CN
One half cup SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

1. SEPARATE FILLETS; CUT INTO 5 OUNCE PORTIONS, IF NECESSARY.

2. DREDGE FISH IN MIXTURE OF CORNMEAL, SALT AND PEPPER, SHAKE OFF EXCESS.

3. FRY ABOUT 4 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR 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.

Recipe Number: L17600

SERVING SIZE: 4 OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.