1 lb. fresh or frozen catfish fillets
1/4 c. corn flour or all purpose flour
1/2 tsp. ground red pepper
1/4 tsp. ground black pepper
1/8 tsp. salt
Shortening or cooking oil

Thaw fish if frozen. In dish combine dry ingredients. Dip fish in mixture to coat. In a 12 inch skillet, heat 1/4 inch melted shortening or cooking oil over medium heat until hot. (Hot enough to light match in it.) Add fillets to skillet in a single layer. Fry on 1 side about 3 minutes or until golden brown. Turn; fry 3-4 minutes more or until golden brown and fish flakes with a fork. Drain on paper towels. Serve with tartar sauce and lemon. Serves 4. Above cooking time is for fillets cut about 1/4 inch thick, if thicker, cook slightly longer.