Front Porch Fried Catfish

Catfish often gets a bad rap in the delicacy department, but Southerners have figured out a way to make it shine. Simply soak the mild fillets in buttermilk to create a moist coating and add additional flavor. Next, dredge them in a cornbread mix seasoned with garlic powder, herbs, salt, and pepper, then fry until golden brown and crispy. You'll have a nicely seasoned crust on the outside and a delicious, flaky inside. Serve with a side of coleslaw and hush puppies.

Yield: 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 2 1/2 cups cornbread mix
  • 1 tablespoon garlic powder
  • 2 tablespoons dried thyme
  • 6 (3/4- to 1-pound) farm-raised catfish fillets
  • 1 cup buttermilk
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground red pepper
  • Peanut oil

Preparation

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Front Porch Fried Catfish Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy