FRIED CATFISH

Fried Catfish

Makes about 4 servings

1 pound catfish fillets, cut into 1- x 3-inch strips

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup milk

2 tablespoons yellow mustard

2 tablespoons fresh lemon juice

3 to 4 dashes hot sauce

2 cups corn flour

1 tablespoon cornstarch

Solid vegetable shortening, heated to 360 degrees

Thinly sliced yellow onions

Season the fish with salt and pepper. Place the strips in a bowl with milk, mustard, lemon juice, and hot sauce. Refrigerate for at least one hour.

Put the corn flour and cornstarch into a brown paper bag. Remove the catfish from the marinade, a few pieces at a time, allowing the marinade to drip off a bit. Put the strips in the bag and shake well to coat each piece.

Drop a few pieces of fish at a time into the hot oil. When they pop to the surface and are golden brown, remove and drain on paper towels. Scatter the onions over the fish and serve.

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For fried shrimp, Papa used 2 egg yolks whisked with 2/3 cup milk seasoned with salt and cayenne. The shrimp were then dredged in the egg wash then in all-purpose flour. Shake off any excess batter and flour and deep-fry in 365-degree vegetable oil.