INGREDIENTS

INSTRUCTIONS

whole, with stems still on. (or other larger fresh green chiles in
coarse chunks)  I tried something interesting this week. Fried some
fresh catfish as  follows:  Mix all dry ingredients above in a bowl.
Cut up filets into chunks and pat extra water off with paper towels.
Spritz with lemon juice. Roll in dry mix, one chunk at a time while
filets are still damp. (If you throw 'em all in together they make a
gluey mess.) Heat cooking oil over the grill outside (keeps odors out
of the house) in a deep dutch oven W/ lid available. Oil should be 2"
deep and hot enough to bubble a fish chunk when dropped in. Add fish
to hot oil, don't crowd them too much. When the first fish chunk
floats up, add a few chiles and onion chunks. Put the lid on. Remove
all when fish is golden brown and mostly floating (mine took about 5
minutes, check fish for texture if unsure). Divvy up onions & chiles
so each batch of fish gets some. Drain on paper towels. Consume fish
with chiles (salted a little) and onions.  We had a group of non-CH
teenagers at the house while I was doing  this--they had already eaten
supper-- and the fish was disappearing  as fast as it cooled enough to
eat. The chiles and onions were also  excellent, and imparted a subtle
flavoring to the fish. Keeping the  grease hot helps keep the dry mix
on and the fish is not  greasy-tasteing. Highly recommended.  Posted to
CHILE-HEADS DIGEST by Calvin Donaghey  <gdonaghey@bitstreet.com> on Jun
19, 1999, converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 970
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 0mg
Sodium: 78.3mg
Potassium: 815.5mg
Carbohydrates: 206.2g
Fiber: 16.1g
Sugar: 8.3g
Protein: 25.2g