Front Porch Fried Catfish |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Front Porch Restaurant in Yellville, Arkansas. Ingredients:
2 1/2 cups cornbread mix |
1 tablespoon garlic powder |
2 tablespoons dried thyme |
6 farm-raised catfish fillets |
1 cup buttermilk |
1 tablespoon salt |
2 teaspoons ground black pepper |
2 teaspoons cayenne pepper |
peanut oil |
Directions:
1. Combine first 3 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 degrees.
4. Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
5. Serve immediately.
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