Fried Catfish Fillets
- 8 to 10 catfish fillets
Salt and Pepper
3 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon paprika
3/4 teaspoon onion powder
1 1/4 teaspoons sugar
3 tablespoons all-purpose flour
2 eggs, well beaten
1 1/4 cups cornmeal
1/4 cup bacon drippings
Enough vegetable shortening to deep-fry (2 1/2 to 3 cups)
Wash fish and pat dry. Lightly season with salt and pepper and set aside. Combine seasoned salt and next 6 ingredients and mix well. Dip fillets in eggs, then in cornmeal mixture. Place fillets on a wax paper-covered plate and refrigerate at least 1 hour to allow cornmeal coating to set. In a large, heavy frying pan, preferably cast iron, heat bacon drippings and shortening to 370 degrees F. Oil is sufficiently hot when a hze forms above the oil and a drop of water can dance across the surface. Deep-fry fish until golden brown, drain on paper towels, and serve immediately. Excellent with slaw and Hush Puppy Patties. (4 to 5 servings)