| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
|
100 |
Servings |
INGREDIENTS
| 60 |
lb |
FISH FILLETS FLAT FZ |
| 4 1/2 |
lb |
CORN BREAD MIX YELLOW |
| 2 2/3 |
tb |
PEPPER BLACK 1 LB CN |
| 3/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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