1622. CATFISH with BACON and ONIONS

serves four


4 (8 to 10-ounce) fresh dressed catfish
1 beaten egg
1/4 cup buttermilk
1/3 cup yellow cornmeal
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
2 medium onions, thinly sliced and separated into rings
Shortening or cooking oil for frying

In a shallow dish combine egg and buttermilk. In a second shallow dish, combine cornmeal, flour, salt and pepper. Dip fish into egg mixture. Then roll fish in cornmeal mixture.

In a large skillet, cook bacon over medium-high heat for 6 to 8 minutes or until crisp, turning often. Drain on paper towels; crumble into large pieces. Set aside.

Using the same skillet, remove all but 2 tablespoons of the drippings, reserving the rest for later. Heat over medium heat. Add onions and fry until tender, stirring often. Transfer to a baking pan; keep warm.

In the same skillet heat 3 tablespoons of the reserved drippings over medium-high heat, adding shortening or oil, if needed. Add two of the fish and fry for 5 to 7 minutes or until golden. Turn carefully. Fry for 5 to 7 minutes more or until fish flakes easily with a fork. Drain on paper towels. Place in the baking pan with the onions; return to the oven. Repeat frying remaining fish, adding additional shortening or oil as needed. To serve, arrange fish on a platter; spoon onions over fish. Sprinkle with bacon.


bacon recipe courtesy of: Fishing Works