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RECIPES
Fried Catfish
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
4 pounds fresh or frozen catfish fillets, thinly sliced
Cut fish into 2-inch pieces. Combine fish and mustard; chill
1/2 cup prepared mustard
15 minutes.
Oil for frying
Preheat oil to 375º F(191°C). Combine cornmeal and favorite
1 1/2 cups cornmeal
Cajun Seasoning; stir well with a whisk. Evenly coat all sides
3 tbsp of your favorite Cajun Seasoning
of catfish with cornmeal mixture. Fry 6 or 8 pieces at a time
for 4 to 5 minutes or until golden.
Remove from hot oil and drain on paper towels.
Hot Wings
2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite Hot Sauc
e
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TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F (74°C)
* United States Department of Agriculture
Preheat oil to 375º F(191°C).
Wash wings, split at each joint, and discard tips.
Deep fry for 10-15 minutes until crispy. Drain well.
Melt butter and combine with hot sauce.
Dip wings in hot sauce.
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
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