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Ingredients:
- 6 catfish fillets, about 6 to 8 ounces each
- 1/2 cup evaporated milk
- 1 tablespoon salt
- dash pepper
- 1 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 10 to 12 slices bacon
Preparation:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture. Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Serves 6.
Serves 6.
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