Front Porch Fried Catfish

- (Peanut oil)
- 10 1/2 cup bread (corn mix)
- 2 teaspoon pepper (black ground)
- 2 teaspoon pepper (red ground)
- 1 tablespoon salt
- 1 cup buttermilk
- 6 fish (whole cat fillets, (3/4- to i-pound))
- 1 tablespoon garlic powder
- 2 tablespoon thyme (dried )
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. Makes 6 Servings

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