15 slices of bacon
6 catfish fillets
Salt and pepper
1 cup flour
1/4 cup cornmeal
1 teaspoon sweet Hungarian paprika
1 egg
1/2 cup milk
lemon wedges

In a pan fry the bacon strips. Drain the bacon on paper towels. Rinse the fish well and dry between paper towels. Season the fillets with salt and pepper. In a bowl combine the flour, cornmeal and Hungarian paprika. In a separate bowl mix the egg with the milk. Dip each catfish filet into the egg mixture and then into the flour mixture. Pan fry the fish in the hot bacon drippings for about 4 minutes on each side. Plate the fillets with the crisp bacon and the lemon wedges