60 pound fish fillets flat frozen
4 1/2 pound yellow corn bread mix
2 tablespoons garlic powder
1 tablespoon onion powder
1 cup dried parsley flakes
2 2/3 tablespoon pepper black
1/2 cup table salt

Heat deep fat to a temperature of 365°F.

Use 60 lb (100 catfish) whole, dressed, thawed; remove heads. Dredge fish in mixture of cornmeal, salt and pepper; shake off excess.

Fry about 10 minutes or until golden brown.

Drain well in basket or on absorbent paper.

Note: 1. In step 3, frying time will vary with size of fish. When done, catfish will rise to the surface.

Note: 2. Catfish is traditionally served with hush puppies, french fried potatoes, cole slaw and catsup.

100 servings, each serving 8 oz.