Southern fried whole catf
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | pounds | FISH FILLETS FLAT FZ |
| 4½ | pounds | CORN BREAD MIX YELLOW |
| 2⅔ | tablespoon | PEPPER BLACK 1 LB CN |
| ¾ | cup | SALT TABLE 5LB |
Directions
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, .