Barbecue Shrimp

1. 1

   The catfish should be in the 8 to 10-inch range, but chunks cut from bigger fish are commonly used.

2. 2

   The best fat for deep frying is a mixture of two parts bacon drippings to one part lard.

3. 3

   Heat the fat in a big, deep kettle until it will brown a 1-inch cube of bread in 40 seconds.

4. 4

   Mix salt and pepper with corn meal; roll the fish in it.

5. 5

   Toss them into the kettle, a few at a time, so temperature of the fat will not be lowered abruptly.

6. 6

   Three to four minutes cooks the fish thoroughly and browns the outside crisply.

7. 7

   Drain on a stack of papers before serving.

8. 8

   Have a crock of dill or sour pickles handy.

* Per serving · 4 servings · Values may vary.

No additional tips available.