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