Front Porch’s Fried Catfish®
2-1/2 cups cornbread mix
1 tablespoon garlic powder
2 tablespoons dried thyme
6 farm-raised catfish fillets
1 cup buttermilk
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
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 degrees F.
Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on
From the Front Porch Restaurant