Southern fried whole catf

100 Servings

Ingredients

Quantity Ingredient
60 pounds FISH FILLETS FLAT FZ
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, .

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