Crispy Fried Catfish
# 161
  • 6 skinned catfish
  • 1/2 cup evaporated milk
  • 1 tablespoon salt
  • dash pepper
  • 1 cup flour
  • 1/2 cup yellow cornmeal
  • 2 teaspoons paprika
  • 12 slices bacon
Clean, wash and dry fish. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. Fry bacon in a heavy pan until crisp. Remove bacon, reserving fat for frying fish. Drain bacon on absorbent paper. Fry fish in hot fat for 4 minutes. Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with bacon.
Serves 6.