Crispy Catfish

• 6 skinned, pan-dressed catfish or other fish, fresh or frozen
• ½ cup evaporated milk
• 1 tbsp. salt
• Dash of pepper
• 1 cup flour
• ½ cup yellow cornmeal
• 2 tsp. paprika
• 12 slices of bacon

Thaw frozen fish, wash and dry fish. Combine milk, salt and pepper. Combine flour, cornmeal and paprika. Dip fish in milk mixture and roll in flour mixture. Fry bacon in a heavy pan until crisp. Remove bacon reserving fat for frying. Drain bacon on absorbent paper. Fry fish in hot fat for 4 minutes. Turn carefully and fry for 4 or 6 minutes longer or until fish is brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with bacon. Serves 6.