FRONT PORCH FRIED CATFISH |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/2 cup(s) cornbread mix |
1 tablespoon(s) garlic powder |
2 tablespoon(s) dried thyme |
6 (3/4 to 1 pound) farm-raised catfish fillets |
1 cup(s) buttermilk |
1 tablespoon(s) salt |
2 teaspoon(s) ground black pepper |
2 teaspoon(s) ground red pepper |
peanut oil |
Directions:
1. Combine first 3 ingredients in a shallow dish. Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
2. Pour oil to dept of 4 inches into an electric fryer or dutch oven; heat to 400 degrees. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
3. Yield 6 servings
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