Pork Barbecue

• 1 fresh shoulder
• salt and pepper to taste
• 3 Tbsp. vinegar
• 1/2 bottle catsup
• 1/2 bottle Kraft barbecue sauce (regular)
• 3 or 4 drops hot sauce
• 6 1/2 lb. fish fillets
• 1 egg
• 3/4 c. water
• 1 c. flour
• 1 tsp. seasoned salt
• 1/4 tsp. white pepper
• 1 box bread crumbs
• 1 lb. raw peeled shrimp
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1/4 c. green bell pepper
• 2 Tbsp. butter
• 1 c. cooking oil
• 1 lb. Mozzarella, grated

1. Mix egg and water well with a fork.
2. Combine flour with salt and pepper on a paper towel or piece of waxed paper.
3. Pour crumbs on another piece of paper.
4. Flour fish fillets, then dip in egg wash, then in crumbs.
5. When all are breaded, fry 2 at a time in 1 cup cooking oil heated to about 300u0b0 to 350u0b0 in a 12-inch skillet.

fresh shoulder, salt, vinegar, catsup, barbecue sauce, hot sauce, fish fillets, egg, water, flour, salt, white pepper, bread crumbs, shrimp, onion, celery, green bell pepper, butter, cooking oil, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589202 (may not work)