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Country Kitchen
August 1, 2007 Previous Recipe | Next Recipe
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BROILED CATFISH WITH MUSTARD-DILL SAUCE
FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
MARINATED CABBAGE SLAW
CORNBREAD SALAD
LEMON FLUFF
DOLLY PARTONíS CATFISH AND FIXINS
BLACK-EYED PEA SALAD
DOLLY PARTONíS CATFISH AND FIXINS

Vegetable oil
4 catfish fillets
Salt and pepper
1 pint buttermilk
1 (8-ounce) box cornbread mix
1-2 eggs
1 medium onion, chopped
Potatoes, peeled and cut for fries

Heat vegetable oil in a large skillet.
Season fish to taste. Dredge the fish in buttermilk, then in cornbread mix. Deep fry fish in vegetable oil until golden brown on the bottom; turn and fry until golden on the other side. Remove from the skillet and place in a warm oven.
Combine remaining buttermilk and cornbread mix with egg and chopped onion. Mold batter into hushpuppies and deep fry. Place in warm oven with fish. Fry potatoes until golden brown. Remove from oil; salt and pepper to taste. Serve with tartar sauce and coleslaw.





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