Gary's StoryLiving on the Illinois Shore of OL' MISS, this is down home eatin'.
Catfish lightly dusted with flour, salt and pepper or my "All Purpose Breading and Coating", which see.
A simple preparation.
whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
vegetable oil to fry
1I 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.
2Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
3Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
4Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
5Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
6Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.