Southern Fried Whole Catf

100 Servings

Try this Southern Fried Whole Catf recipe, or post your own recipe for Southern Fried Whole Catf

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Southern Fried Whole Catf Ingredients

60 lb FISH FILLETS FLAT FZ	2 2/3 tb PEPPER BLACK 1 LB CN
4 1/2 lb CORN BREAD MIX YELLOW	3/4 c SALT TABLE 5LB

Instructions for Southern Fried Whole Catf

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 (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized