Fried Catfish

• catfish fillets, skinned
• salt and pepper
• 2 eggs
• 2 tbsp. (30 ml) condensed milk
• cooking fat
• Coating: cornmeal, bread crumbs, and soda biscuits

Sprinkle both sides of fillets with salt and pepper to taste.

Dip them into a mixture of eggs and condensed milk.

Roll them in the coating mixture.

Cover bottom of heavy frying-pan with 1/8 inch of melted fat and fry coated fillets at moderate heat until fish is browned on both sides, being careful when you turn them over. Depending on thickness, cooking time is ten to 15 minutes.

Drain thoroughly and serve immediately, lightly basted with lemon butter sauce.

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