This age-old recipe is the same method my great aunts used to fry almost any fish. Of course at that time the fish were caught by my uncles who’d spent a sunny day on a Missouri, Texas, or Oklahoma lake or river, laughing and drinking good home brewed beer or corn liquior.

Now is’ wonderful that we have such an agundance of farm-raised catfish (and other varieties) in our markets. I’m a great fan of farm-raised fresh and saltwater raised fish so long as they don’t polute surrounding waters by their mere concentration.

4 Filets of catfish

3 Eggs beaten smooth

1 Cup milk

1 Cup flour

1 Cup cracker or Italian bread crumbs (I like to roll use Ritz crakers)

1/2 Cup peanut oil (or any preferred cooking oil)

1 Heaping tblsp parsley (fresh or dried)

1 Lemon quartered to squeeze

Salt and pepper to taste

Heat the oil over a medium fire in a heavy frying pan large enough for the four filets. Use four pie pans or deep plates for the milk, flour, eggs, and cracker crumbs, in that order. Dip each filet in milk, then flour, then egg, then coat well in the cracker crumbs. Let them rest until all four are well coated, then place them in the frying pan and cook, salt and pepper to taste, until golden on both sides. Serve with a quarter of lemon.