Fried Mountain Catfish

6  fish, skinned, with heads cut off or 2 pounds catfish fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground {pepper}
1/4 cup all-purpose flour
1 cup white cornmeal
2  eggs, beaten
5 tablespoons cooking oil
Sprinkle fish with salt and pepper. Combine flour and cornmeal and roll fish in meal-flour mix, then dip into beaten eggs. Roll again in meal-flour mix and set aside.

Add oil to heavy skillet and set on high (375 degrees). When fully heated, add fish. Lightly brown on each side.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 15 min

Servings: 6

Recipe By: Joseph E. Dabney

From:  Smokehouse Ham, Spoon Bread, and Scuppernong Wine
Used with permission of Cumberland House Publishing