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Deep-Fried Louisiana-Style Thin-Sliced Catfish
 

2 large whole catfish fillets
Milk
1 gallon vegetable oil
2 cups yellow cornmeal
2 1/4 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
 
Slice fillets across the grain in 1/8- to 1/4-inch thin slices. Wash the fillets under cold water and pat dry. Cover fillets with milk and set aside. Preheat oil in cooker to 375 degrees. In a paper bag, mix together cornmeal, salt, and peppers. Dredge the fish in the cornmeal mixture, lay flat and allow to dry for a few minutes. Fry 4 to 6 pieces a time for about 5 to 7 minutes or until golden brown. Drain on paper towels and serve. Serves 4.
 
Recipe from:

Game for All Seasons Cookbook
 


Recipes ©: Great American Cookbooks an imprint of

 

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