"The belly rules the mind."--Spanish Proverb

Pan Fried Catfish Recipe

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This recipe for Pan Fried Catfish, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Livingston
Added: Saturday, November 11, 2006


1/3 Cup yellow cornmeal
teaspoon salt
teaspoon ground black pepper
3 catfish fillets (about 8 ounces each)
2 Tablespoons vegetable oil

1. In pie plate, combine 1/3 cup cornmeal, teaspoon salt, and teaspoon pepper.

2. Place fish fillets one at a time in cornmeal mixture. Turn to completely coat both sides. Repeat with remaining fillets.

3. Heat oil in skillet over medium heat about 1 minute.

4. Add catfish. Reduce heat to medium. Cook 3 to 4 minutes.

5. Turn catfish. Cook 3 to 4 minutes or until fish is golden brown and flakes easily with fork.

*Farm-raised catfish fillets are available in the frozen foods section of the supermarket.

The Corps of Discovery fished for catfish. Catfish were large and plentiful in the Missouri River. To catch the fish, the explorers cut a tree branch to use as a pole. They tied a fishing line with a hook to the tree branch. The men fried the fish they caught in a pan or roasted fish on sticks over the fire.




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