| CRISPY FRIED CATFISH |
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6-8 servings1 cup white or yellow cornmeal 1 teaspoon salt 1/4 to 1/2 teaspoon cayenne 1 can (5.3 ounces) evaporated milk 1-1/2 to 2 pounds catfish fillets CRISCO Oil for frying Mix cornmeal, salt and cayenne in shallow bowl or on sheet of waxed paper. Set aside. Place milk in another shallow dish. Dip fish in mills, then in cornmeal mixture to coat. Heat 2 to 3 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Fry a few pieces fish at a time, 3 to 4 minutes, or until light golden brown. Drain on paper towels. Repeat with remaining fish. Serve immediately or keep warm in 175ºF oven. |
