Title: Master Chef Groban's Classic Catfish Steamboat Style
Categories: Fish Entree Restaurant
Yield: 6 Servings

6		Skinned catfish; ten to twelve ounces each
1	c	Milk
2	c	Corn meal COMBINED WITH
1/2	c	Flour, salt, pepper and cayenne pepper to taste
		Lemon for garnish

Rinse and dry catfish. Soak in milk. Dip in meal mixture so that all surfaces are covered. Cook in 325 degree oil in fryer until golden brown. Remove and finish cooking in a 325 degree F oven for about 10 minutes. Garnish with lemon.

Bon Appetit Magazine, April 1977

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