RIFLEMAN'S FRIED CATFISH CUCK CONNORS IN THE RIFLEMAN'S SERIES ENJOY DAN:

RIFLEMAN’S FRIED CATFISH CHUCK CONNORS IN THE RIFLEMAN’S SERIES

                                                                                                  By CHEF DAN:

(From the 1951 Cowboy Cookbook from MR. Lind grad)

Serves 2

INGREDIENTS:

1/2-cup cornmeal

1/2-cup all purpose flour, sifted

1/4-teaspoon salt

1/4-teaspoon pepper

1/8-teaspoon ginger

2 eggs

Catfish fillets

Vegetables oil

DIRECTIONS;

1.   In a bowl mix, cornmeal, flour, salt, pepper and ginger.

In a separate bowl beat the eggs.

2.   Dip the fillets into the egg mixture and then coat both sides with the cornmeal mixture.

3.   In a skillet, fry the coated fish in very hot oil (360 F) until coating turn brown.

4.   Do not overcook.

5.   Makes 2 servings per pound of catfish.

ENJOY DAN:                                       SING SONGS & PLANT SEEDS!!