Crispy fried catfish

Yield: 6 Servings

Measure Ingredient
6 mediums Catfish --cleaned and dressed
1 teaspoon Salt
¼ teaspoon Pepper
2 ounces Hot sauce
2 cups Self-rising cornmeal
\N \N Vegetable oil
\N \N Watercress; optional
\N \N Lemon slices; optional

Sprinkle catfish with salt and pepper; place in a shallow dish. Add hot sauce; marinate 1 to 2 hours in refrigerator.

Place cornmeal in a plastic bag; drop in catfish, one at a time, and shake until completely coated. Fry in deep hot oil (375°F) until fish float to the top and are golden brown; drain well. Garnish with watercress and lemon slices, if desired.

Yield: 6 servings.

Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998

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