"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fried Catfish Recipe

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This recipe for Fried Catfish, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Iris Womack
Added: Wednesday, March 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 (5 to 6-ounce) catfish fillets, skin removed
Salt
Old Bayİseasoning
2 cups all-purpose flour
1 cup white fine cornmeal
Oil, for frying

Directions:
Directions:
Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and Old Bayİseasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

Personal Notes:
Personal Notes:
This recipe works well for trout, spot or flounder. The Fail-Safe Coleslaw and Melt-In-Your-Mouth Hushpuppies make for a great meal.

 

 

 

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