Barbecue Shrimp

Directions

1. 1
   The catfish should be in the 8 to 10-inch range, but chunks cut from bigger fish are commonly used.
2. 2
   The best fat for deep frying is a mixture of two parts bacon drippings to one part lard.
3. 3
   Heat the fat in a big, deep kettle until it will brown a 1-inch cube of bread in 40 seconds.
4. 4
   Mix salt and pepper with corn meal; roll the fish in it.
5. 5
   Toss them into the kettle, a few at a time, so temperature of the fat will not be lowered abruptly.
6. 6
   Three to four minutes cooks the fish thoroughly and browns the outside crisply.
7. 7
   Drain on a stack of papers before serving.
8. 8
   Have a crock of dill or sour pickles handy.