Instructions: Skin catfish and filet (remove backbone). Cut into portions & season with salt and pepper. Dip into cornmeal, then into beaten eggs, then into cornmeal again. Fry in hot grease for about 12 minutes or until golden brown, turning once. Serve hot. Serve with lemon wedges, Vidalia onion slices, dill pickle wedges and hushpuppies as sides.

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