2 medium-size whole catfish, cleaned
Salt
1 egg
1-cup milk
½ to 1 cup Tony Chachere’s Seasoned Fish Fry Mix
4 strips of bacon
Vegetable oil for frying
Toothpicks
Lemon wedges for serving
Wash the whole cleaned catfish and pat dry with paper towels, then salt both sides and the cleaned inside cavity; set aside.
Beat the egg in a shallow, flat bowl; then beat in the milk until very well blended. Add the two whole catfish to the mixture. Turn the catfish a couple of times; then allow them to soak for about one minute.
Pour the Tony Chachere’s Seasoned Fish Fry Mix into a shallow pan long enough to hold the catfish. Remove one catfish from the egg and milk mixture and immediately dredge in the fish fry mix twice on each side, including the cavity area. Place the coated catfish on a cutting board and wrap one-half of the catfish with a strip of bacon securing the bacon in several places with toothpicks. Continue wrapping and securing the remainder of the catfish with a second slice of bacon. Repeat the dredging and bacon wrapping with the other catfish.
Pour enough vegetable oil for frying into a cast iron skillet (or other heavy skillet); then heat the oil to a high temperature, but not smoking. Carefully slip both bacon wrapped catfish into the hot oil and reduce the heat to between medium-high and medium. Cook until nicely browned and done. Fish cooks quickly and is done when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
Drain the fried catfish on a couple of layers of paper towel.
Serve hot with lemon wedges on the side.
Serves: 1 or 2.
