2 1/2 lb. catfish fillets, skinned or 12 whole, small baby catfish, dressed
1 c. stone ground white cornmeal
1/4 tsp. black pepper
Corn oil for frying

Wash and dry fillets on paper towels. Cut into 3 inch pieces or keep whole and dressed. Place cornmeal and pepper in a plastic bag. Add fish, a few pieces at a time, and shake well to coat. Spread in single layer on sheet of wax paper and place in refrigerator to chill for 1 hour before frying. In a deep, 12 inch skillet or Chinese wok, heat oil (about 1 inch deep) to 370 degrees. Add fish, a few pieces at a time, and cook for 2-3 minutes on each side until brown. Drain well on paper towel and serve hot. Serves 6.