Cat Fish
25. Cut each fish in two parts, down the back and stomach; take out the upper part of the back bone next the head; wash and wipe them dry, season with cayenne pepper and salt, and dredge flour over them; fry them in hot lard of a nice light brown.
Some dress them like oysters; they are then dipped in beaten egg and bread crumbs and fried in hot lard. They are very nice dipped in beaten egg, without the crumbs, and fried.