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  • 4-6 dressed catfish, trout, or shad fillets
  • Salt and hot pepper flakes (long cayenne well dried and well diced)
  • Country bacon drippings or lard (for cooking grease)
  • White cornmeal (enough to roll the fish in)
  • Salt
  • Black pepper
  • Got pepper flakes
  • Fresh turnip greens, washed and coarsely chopped


Season the fish with the salt and hot pepper flakes. Season the cornmeal with salt, black pepper, and hot pepper flakes to taste. Melt the fat in a cast-iron skillet. Once the drippings are hot but not smoking, deftly roll the fish in the seasoned cornmeal and fry in the pan, about five minutes a side if thick (three if ½ inch or thinner), until the fish is uniformly golden brown. Remove from the skillet and drain well. Wilt turnip greens in fat after fish have fried.