Tom Perini Frying Catfish

Recipe to be found on page 100 in Texas Cowboy Cooking by Tom Perini.

Ingredients:

6 5 -7 oz catfish fillets

Egg Dip:

¾ cup milk

1 egg, beaten

2 tspn seasoning salt

½ tspn ground white pepper

Seasoned Cornmeal

2 cups yellow cornmeal

¼ cup flour

1 tspn cayenne pepper

½ tspn black pepper

1 tspn salt

¼ tspn onion powder

¼ tspn garlic powder

Slice each fillet in half lengthwise. In a shallow bowl, combine the milk, egg, salt and pepper. Combine the cornmeal and spices on a large plate. Dip the catfish fillet in the egg dip, then coat with the seasoned cornmeal. Shake the excess mean from the fish, then slowly place in hot oil (325 degrees) and fry for about 6 minutes, or until the catfish floats. When the fish is ready, the meat will be flaky. Serves 6.