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From the Kitchen of: Shelley
| 3 | Tbsp. | Bacon drippings |
| 4 | Tbsp. | Cooking Oil |
| 1/2 | C. | Cornmeal |
| 6 | Tbsp. | Flour |
| 1 | tsp. | Salt |
| Dash | Pepper | |
| 1 | Egg, slightly beaten | |
| 1 | Tbsp. | Water |
| 4 | Fresh Catfish Filets | |
| Fresh Lemon Wedges |
Heat bacon drippings and oil in large cast iron skillet. Combine cornmeal, flour, salt and pepper. Mix egg and water. Dip fish into egg and then roll in cornmeal mixture. Place in hot oil and fry at medium heat until golden brown on both sides. Drain on paper towels. Serve hot with lemon wedges.