Alvin Russell’s Fried Fish Fresh From Ripley’s Aquarium of the Smokies Friday, May 11, 2007


1 lb catfish fillets
1 cup plain flour
1 cup water
1 stack Zesta Saltine Crackers, crumbled fine
oil for deep frying


Mix the flour and water and pour into a flat dish. Spread the cracker crumbs in a plate. Dip the fish fillets into the flour and water mixture and then roll in the cracker crumbs. Drop into oil which has been heated very hot (about 400 deg). Fry about 8 minutes or until nicely browned. Serve hot.

If you want these to have a Cajun flavor, mix the Cajun seasoning into the flour and water mixture.


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