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Catfish: Front Porch Fried Catfish

Source of Recipe


Southern Living, October 1996



List of Ingredients



• 2½ cups cornbread mix
  
• 1 Tbsp garlic powder
  
• 2 Tbsp dried thyme
  
• 6 (¾- to 1-pound) farm-raised catfish fillets
  
• 1 cup buttermilk
  
• 1 Tbsp salt
  
• 2 tsp ground black pepper
  
• 2 tsp ground red pepper
  
• Peanut oil
  






Instructions



1. Combine first three ingredients in a shallow dish.
   
   
2. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
   
   
3. Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400° F. Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
   
   Makes 6 servings.
   
   
   -- Front Porch Restaurant (Yellville, Arkansas)