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SPICY PAN-FRIED CATFISH 
3 lbs. whole catfish or fillets
1 c. yellow cornmeal
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1/2 tsp. onion powder
Oil for frying
Lemon wedges

Combine cornmeal and seasonings. Roll fish in seasoned cornmeal. Place fish in a single layer in hot fat in a 12 inch fry pan. Fry at a moderate heat for 4-5 minutes or until golden brown. Turn carefully. Fry 4-5 minutes longer or until fish are brown and flake easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. 6 servings.
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