whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
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.
Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.