25 pan-dressed catfish, fresh or frozen (6 oz. each)
2 lg. eggs, beaten
1/4 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. flour
2 c. bread crumbs
Tartar sauce (optional)

Thaw fish if frozen. Combine eggs, milk, salt and pepper. Combine flour and bread crumbs. Dip fish in egg mixture and roll in flour mixture. Fry in deep fat 9350 degrees) for 3-5 minutes or until fish flakes easily when tested with a fork. Drain on absorbent paper. Serve with tartar sauce.