| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | c | Cornmeal |
| 1 | tb | Sherry or brandy (optional) |
| 1 | Jar prepared mustard |
INSTRUCTIONS
*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Catfish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh or canned potatoes fried with the same batter. Tastes good. *Collection of Clarence Fontish* From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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