Ingredients
whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
vegetable oil to fry
Directions
1 I fry my catfish in my Chicken Fryer (Large 13″ Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
2 Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
3 Roll or dust catfish with flour, salt and pepper. I use my “All Purpose Breading and Coating”, which see. Or use your favorite breading.
4 Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
5 Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
