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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Originally appearing in 1996, this staff favorite is rolled in cornmeal and fried to crunchy perfection. Fry in batches to prevent the oil temperature from dropping too low. Ingredients:
1 cup all-purpose flour |
1 tablespoon salt |
2 teaspoons ground black pepper |
2 teaspoons ground red pepper |
1 cup buttermilk |
1 large egg |
2 1/2 cups self-rising yellow cornmeal |
1 tablespoon garlic powder |
2 tablespoons dried thyme |
10 (6- to 8-ounce) farm-raised catfish fillets |
peanut oil |
Directions:
1. Combine first 4 ingredients in a shallow dish; set aside.
2. Stir together buttermilk and egg in a bowl; set aside.
3. Combine cornmeal, garlic powder, and thyme in a zip-top freezer bag.
4. Dredge catfish in flour mixture, and dip in buttermilk mixture, allowing excess to drip off. Place catfish in cornmeal mixture; seal bag, and shake to coat.
5. Pour oil to a depth of 1 1/2 inches into a large cast-iron skillet; heat to 360°. Fry catfish, in batches, 3 minutes on each side or until golden. Drain on wire racks over paper towels, and serve immediately.
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