The kitchen is over one hundred-thirty degrees, the waitresses are yelling out orders, the hosts come back hollering, "Forty-top just sat down in the south," the popping of the grease as the fish fries louder than the rest. There is pure chaos in the kitchen as the restaurant keeps filling up with hungry people of all ages. The cook is working off of straight adrenaline.
             Have you ever wondered what it would be like to be a cook in a catfish restaurant? Cooking catfish is actually quite simple. I have been a cook at Grampa's Catfish House in North Little Rock for about six months now. I started out working in the restaurant in 2001 as a busboy. I learned a lot watching the cooks cook and I was finally as to enter the kitchen as a cook. Cooking the food is a lot faster pace than picking up the scraps. Cooking catfish in a commercial restaurant is easy; one must make the appropriate preparations and be aware of the potential dangers in order to have a tasty final product. The new fry cook will need to make the necessary preparations, be aware of the potential dangers, and prepare the final product.
             First, the new fry cook must make the necessary preparations for frying fish. The fish is fried in a six gallon fryer. This is not to be turned on until there is at least four and a half gallons of oil in the fryer. Catfish can be cooked in any type of oil, but I think that the final product tastes better when fried in soy bean oil. The fryer should also not be turned on until the pilot light has been checked to make sure it is burning. After the pilot light has been checked the cook may now turn on the fryer to a cooking temperature of three hundred-fifty degrees. The fryer should be on for half an hour prior to cooking to allow the oil to heat.
             Secondly, the new fry cook must be aware of all of the potential dangers when cooking catfish. If the fryer is turned on and there is not enough oil in the fryer, t...