Front porch fried catfish

6 Servings

Ingredients

Quantity Ingredient
10½ cup Cornbread mix
1 tablespoon Garlic powder
2 tablespoons Dried thyme
6 Whole catfish fillets, (3/4- to I-pound)
1 cup Buttermilk
1 tablespoon Salt
2 teaspoons Black pepper, ground
2 teaspoons Red pepper, ground
Peanut oil

Directions

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 cornbreadmixture.

Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400F. Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels. Serve immediately. Yield: 6 servings NOTES : A gas station attendant in Yellville, Arkansas let us in on the best place to eat in town. The Front Porch Restaurant. The secret to thier fried catfish? "We use a cornbread mix for our batter," reveals the cook Sandy Sheilds

Posted to FOODWINE Digest 28 Dec 96 Recipe by: Southern Living/tpogue@...

From: Terry Pogue <tpogue@...> Date: Sun, 29 Dec 1996 21:52:52 -465800

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