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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Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies. Ingredients:
2 1/2 cups cornbread mix |
1 tablespoon garlic powder |
2 tablespoons dried thyme |
6 (3/4- to 1-pound) farm-raised catfish fillets |
1 cup buttermilk |
1 tablespoon salt |
2 teaspoons ground black pepper |
2 teaspoons 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 depth of 4 inches into an electric fryer or Dutch oven; heat to 400°. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
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