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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CATFISH AND CORNBREAD

From: Elsie Henderson, Shadyside
Primary category: Entrees

From the cookbook: Down Home Cooking   


Ingredients:
2 pounds catfish, cut into serving pieces
1 cup flour
1 teaspoon salt
1/8 teaspoon pepper
pinch cayenne
2 beaten eggs
1 cup dry breadcrumbs
Directions:

Mix the flour with spices and dredge the catfish. Dip in the beaten eggs and coat with the breadcrumbs. Fry in fat or oil 3-4 minutes per side until golden brown. Serve with cornbread fish and a green vegetable, preferably kale.

ingredients(s): bread crumb, catfish, cayenne pepper, flour,

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