Southern fried catfish fi
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | pounds | CATFISH WHOLE DRS |
| 3 | pounds | CORN BREAD MIX YELLOW |
| 1⅔ | tablespoon | PEPPER BLACK 1 LB CN |
| ½ | cup | SALT TABLE 5LB |
Directions
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, .