Southern fried catfish fi

Yield: 100 Servings

Measure Ingredient
32 pounds CATFISH WHOLE DRS
3 pounds CORN BREAD MIX YELLOW
1⅔ tablespoon PEPPER BLACK 1 LB CN
½ 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, .

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