Prep 20 mins
Cook 20 mins
From the Front Porch Restaurant in Yellville, Arkansas.
- 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
- 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.
- Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400 degrees.
- Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
- Serve immediately.
This was my first time to fry catfish and it was a delicious experiment. It was so easy to make, too. For the cornbread mix, I used a Jiffy cornbread mix and it gave the fish a certain sweetness. I will be making this recipe again...many more times. Thanks for another great recipe.
I have eaten fried catfish so many times at restaurants but never tried it on my own. Mine turned out perfectly. I also used Jiffy cornbread mix which has a slight sweetness to it. The fish was not greasy either, but had a nice crunchy coating. Thank-you. Now my husband has an excuse to go fishing. ;)
I had a problem with the cornmeal mixture...most of it came off the fillets. I'm not quite sure what I did wrong, but am going to try this again and see if turns out differently. What did remain on the fish tasted delicious. I did have to add extra salt to the recipe...it wasn't quite salty enough for us. Otherwise, a good recipe.