1 tbsp. salt
2 tsp. ground black pepper
2 tsp. ground red pepper
2-1/2 cups cornmeal mix
1 tbsp. garlic powder
2 tbsp. dried thyme
10 (6-8 oz.) farm-raised catfish fillets, cut into strips
1 cup buttermilk
Peanut oil
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| FRONT-PORCH FRIED CATFISH | ||
| Yields 10 servings | ||
| 1 cup all-purpose flour 1 tbsp. salt 2 tsp. ground black pepper 2 tsp. ground red pepper 2-1/2 cups cornmeal mix 1 tbsp. garlic powder 2 tbsp. dried thyme 10 (6-8 oz.) farm-raised catfish fillets, cut into strips 1 cup buttermilk Peanut oil |
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| Combine first 4 ingredients in a shallow dish. Combine cornmeal, garlic powder, and thyme in a heavy-duty zip-top plastic bag. Dredge catfish fillets in flour mixture, and dip in buttermilk, allowing excess to drip off. Place catfish fillets in cornmeal mixture; seal bag, and shake to coat. Pour oil to depth of 1-1/2 in. into a large cast-iron or other heavy skillet; heat to 360. Fry catfish fillets, in batches, 3 minutes or until golden. Drain on paper towels, and serve immediately. | ||