| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | 100 | Servings | |
INGREDIENTS
| 32 | lb | CATFISH WHOLE DRS |
| 3 | lb | CORN BREAD MIX YELLOW |
| 1 2/3 | tb | PEPPER BLACK 1 LB CN |
| 1/2 | c | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 365 F. DEEP FAT 1. SEPARATE FILLETS; CUT INTO 5 OUNCE PORTIONS, IF NECESSARY. 2. DREDGE FISH IN MIXTURE OF CORNMEAL, SALT AND PEPPER, SHAKE OFF EXCESS. 3. FRY ABOUT 4 MINUTES OR UNTIL GOLDEN BROWN. 4. DRAIN WELL IN BASKET OR ON ABSORENT PAPER. NOTE: 1. IN STEP 3, FRYING TIME WILL VARY WITH SIZE OF FILLETS. WHEN DONE, CATFISH WILL RISE TO THE SURFACE. NOTE: 2. CATFISH IS TRADITIONALLY SERVED WITH HUSH PUPPIRS, FRENCH FRIED POTATOTES, COLE SLAW AND CATSUP. Recipe Number: L17600 SERVING SIZE: 4 OZ From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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