Front Porch Fried Catfish
From the Front Porch Restaurant in Yellville, Arkansas.
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INGREDIENTS
Nutrition- 2 1⁄2cups cornbread mix
- 1tablespoon garlic powder
- 2tablespoons dried thyme
- 6farm-raised catfish fillets
- 1cup buttermilk
- 1tablespoon salt
- 2teaspoons ground black pepper
- 2teaspoons cayenne pepper
- peanut oil
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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 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.
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