Arkansas Crispy Catfish Recipe
Ingredients
12 bacon slices
6 small catfish, cleaned, skinned, or 5 to 7 skinless catfish fillets
Salt and pepper
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon paprika
1 egg
1/2 cup milk
6 lemon wedges
Directions
In a large skillet, fry bacon until crisp.
Drain on paper towels.
Pour off excess drippings, leaving 2 to 3 tablespoons in pan.
Rinse fish; pat dry with paper towels.
Season with salt and pepper.
In a wide shallow bowl, combine flour, cornmeal and paprika.
In another shallow bowl, beat together egg and milk.
Dip seasoned fillets in milk mixture, then in a flour mixture.
Heat bacon drippings in skillet.
Pan-fry fish in hot bacon drippings 3 to 4 minutes on each side until browned and fish tests done.
Drain on paper towels.
Pour off excess drippings, leaving 2 to 3 tablespoons in pan.
Rinse fish; pat dry with paper towels.
Season with salt and pepper.
In a wide shallow bowl, combine flour, cornmeal and paprika.
In another shallow bowl, beat together egg and milk.
Dip seasoned fillets in milk mixture, then in a flour mixture.
Heat bacon drippings in skillet.
Pan-fry fish in hot bacon drippings 3 to 4 minutes on each side until browned and fish tests done.
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