Barbecue Shrimp

The catfish should be in the 8 to 10-inch range, but chunks cut from bigger fish are commonly used.

The best fat for deep frying is a mixture of two parts bacon drippings to one part lard.

Heat the fat in a big, deep kettle until it will brown a 1-inch cube of bread in 40 seconds.

Mix salt and pepper with corn meal; roll the fish in it.

Toss them into the kettle, a few at a time, so temperature of the fat will not be lowered abruptly.

Three to four minutes cooks the fish thoroughly and browns the outside crisply.

Drain on a stack of papers before serving.

Have a crock of dill or sour pickles handy.