Ingredients:
6 medium catfish fillets
1 tsp. salt;., tsp. pepper
I (2–oz.) bottle bot sauce
2 cups self rising cornmeal vegetabl. e oil
(2-oz.) fresh parsley sprigs optional Fluted lemon halves optional
Instructions:
Sprinkle catfish with salt and pepper. Marinate in hot sauce for 2 hours in the refrigerator. Place cornmeal in a paper bag; drop in fish, one at a time, and shake untiJ completely coated. Fry in deep hot oil over high heat until fish float to the top and are golden brown; drain well. Serve hot. If desired, garnish with parsley and lemon halves. yields 6 servings.
Notes:
Tbsp. recipe won the nat, ionaJ prii. e in lhe Mississippi catfish cooking contest, and, we brought it home with us after touring the plantations and Civil War battle sites in the state. Tbsp. is the way Southern catfish was meant to be served.
Servings Yield:
Serve hot
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