INGREDIENTS:
6 catfish
1/2 cup evaporated milk
1 tablespoon salt
dash pepper
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons paprika
10 to 12 slices bacon

PREPARATION:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture.

Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Serves 6.