Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Catfish fillets |
| 1 teaspoon | Hot sauce |
| Salt (to taste) | |
| Pepper (to taste) | |
| 3 | Eggs (beaten) |
| 1½ cup | Cornmeal |
| Cooking oil |
Rub fish with hot sauce, salt and pepper. Set aside for 1 hour or more. Cut fish into bite-size pieces and dip into eggs. Roll in cornmeal. Fry quickly in deep fat for 2 or 3 minutes, or until golden brown. Drain.
NOTE: Serve hot.
Submitted By NANCY COLEMAN On 12-02-94