Recipe for Southern Fried Catfish Fi 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
32 lb CATFISH WHOLE DRS
3 lb CORN BREAD MIX YELLOW
2/3 tbl PEPPER BLACK 1 LB CN
Instructions:
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.

SERVING SIZE: 4 OZ

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