Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Salt 1 tb Sherry or brandy (optional)
1/2 ts Black pepper 1 Jar prepared mustard
1 c Cornmeal

*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC

Catfish (Steaks, fillets or whole) Oil for frying.

Heat oil until it pops when sprinkled with a drop of water. Pat fish
dry, then brush with mustard, (mixed with sherry or brandy if
desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks
or fillets, or 1 whole fish; close and shake. Drop fish carefully
into hot oil; fry until lightly browned. Drain well on paper. Keep
fish warm and crisp in a closed paper sack.

Try fresh or canned potatoes fried with the same batter. Tastes good.
*Collection of Clarence Fontish*

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