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.
- 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
- 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.
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