Recipe - Southern Fried Whole Catf

60 pound FISH FILLETS FLAT FZ
4 One half pound CORN BREAD MIX YELLOW
2 2/3 tablespoon PEPPER BLACK 1 LB CN
Three fourths cup SALT TABLE 5LB

TEMPERATURE: 365 F. DEEP FAT

1. USE 60 LB (100 CATFISH) WHOLE, DRESSED, THAWED; REMOVE HEADS.

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

3. FRY ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: 1. IN STEP 3, FRYING TIME WILL VARY WITH SIZE OF FISH. WHEN DONE,
CATFISH WILL RISE TO THE SURFACE.

NOTE: 2. CATFISH IS TRADITIONALLY SERVED WITH HUSH PUPPIES, FRENCH FRIED
POTATOES, COLE SLAW AND CATSUP.

Recipe Number: L17601

SERVING SIZE: 8 OZ

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