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Fried Catfish Batter

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      Title: FRIED CATFISH BATTER
 Categories: Seafood, Appetizers
      Yield: 6 Servings
 
      1 ts Salt
    1/2 ts Black pepper
      1 c  Cornmeal
      1 tb Sherry or brandy (optional)
      1    Jar prepared mustard
 
  *SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC
  
  Catfish (Steaks, fillets or whole) Oil for frying.
  
  Heat oil until it pops when sprinkled with a drop of water. Pat fish
  dry, then brush with mustard, (mixed with sherry or brandy if
  desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks
  or fillets, or 1 whole fish; close and shake.  Drop fish carefully
  into hot oil; fry until lightly browned.  Drain well on paper. Keep
  fish warm and crisp in a closed paper sack.
  
  Try fresh or canned potatoes fried with the same batter. Tastes good.
  *Collection of Clarence Fontish*
 
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