How to Make It
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°. Fry fillets, 2 at a time, 2 to 3 minutes or until they float; drain on paper towels.
Front Porch Restaurant, Yellville, Arkansas.