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Categories:Viewed: 87 - Published at: 3 years ago
Ingredients
- 1 stick real butter
- black pepper
- fresh shrimp (peeled or not)
- 1 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
Method
- The catfish should be in the 8 to 10-inch range, but chunks cut from bigger fish are commonly used.
- The best fat for deep frying is a mixture of two parts bacon drippings to one part lard.
- Heat the fat in a big, deep kettle until it will brown a 1-inch cube of bread in 40 seconds.
- Mix salt and pepper with corn meal; roll the fish in it.
- Toss them into the kettle, a few at a time, so temperature of the fat will not be lowered abruptly.
- Three to four minutes cooks the fish thoroughly and browns the outside crisply.
- Drain on a stack of papers before serving.
- Have a crock of dill or sour pickles handy.