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Ogeechee River Fried Fish

Yield 8 servings

Ingredients

  • 2 1/2 to 3 pounds catfish fillets
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 cups self-rising cornmeal
  • 1 cup self-rising flour
  • Lemon quarters (optional)

How to Make It

  1. Place fish in a shallow pan, and sprinkle with salt. Pour buttermilk over top, and refrigerate 30 minutes.

  2. Combine cornmeal and flour; mix well. Remove fish from buttermilk. Dredge fish in cornmeal mixture. Carefully drop fish into deep hot oil (370°). Fry until fish float to the top and are golden brown; drain well. Serve hot. Garnish with lemon quarters, if desired.

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