Fried Catfish and Squash Chips

3 lbs. Catfish Filets
3 Yellow Crooked Neck Squashes
4 C Ice Water
3 C Coarse Yellow Cornmeal
1 C Flour
2 T All Season Salt
2 t Black Pepper
2 t Cayenne
Peanut Oil
1 Gallon Ziploc Bag

Mix the cornmeal, flour, salt, pepper, and cayenne in a shallow bowl. Heat the oil in a large deep skillet or chicken fryer. Slice the squash into medallions.

It should be at least ½ inch deep.

When the oil is hot dip the squash medallions in the ice water. Dump a portion of the cornmeal mixture in the bag, and then drop in the squash medallions. Fill the bag with air and shake. Dip the squash in oil and cook until crisp on the outside and gooey on the inside.

After the squash is done dip the catfish in the ice water, then the cornmeal mixture. Slide the coated catfish in to the oil. (Don’t drop the pieces because the oil will splatter.) Only cook as much as the pan will hold without crowding.

Fry the fish on each side for about 5 minutes or until golden brown and flaky. Drain and keep warm in the oven until all the fish is cooked and ready to serve