Recipe for Southern Fried Whole Catfish 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
60 lb FISH FILLETS FLAT FZ
1/2 lb CORN BREAD MIX YELLOW
2/3 tbl PEPPER BLACK 1 LB CN
Instructions:
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.

SERVING SIZE: 8 OZ

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