SOUTHERN FRIED FISH Serves 4
		INGREDIENTS 3      pounds catfish, porgy or butterfish, filleted but with skins left on 2      teaspoons salt 1/4      teaspoon freshly ground black pepper 1      cup white cornmeal, preferably water-ground      Lard for deep frying INSTRUCTIONS Pat the fish completely dry with paper towels. To keep the fish from curling up as they fry, score the flesh side of each fillet with a small sharp knife, making three diagonal slashes about 2 inches long and 1/8 inch deep spaced an inch or so apart. Season the fillets on both sides with the salt and pepper. Then dip them in the cornmeal to coat them evenly, and gently shake off any excess meal. In a heavy 12 inch skillet at least 2 inches deep, melt enough lard to fill the pan to a depth of about 1/2 inch. Heat the fat until it is very hot but not smoking, then add the fish. Fry the fillets for 4 minutes, turn them with a slotted spatula and fry for 3 or 4 minutes longer, or until they are richly and evenly browned. Arrange the fillets on a heated platter and serve at once. Traditionally, Southern fried fish is accompanied by coleslaw and hush puppies.