| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Dutch | Fish | 6 | Servings |
INGREDIENTS
| 10 1/2 | c | Cornbread mix |
| 1 | tb | Garlic powder |
| 2 | tb | Dried thyme |
| 6 | Whole catfish fillets, (3/4- to I-pound) | |
| 1 | c | Buttermilk |
| 1 | tb | Salt |
| 2 | ts | Black pepper, ground |
| 2 | ts | Red pepper, ground |
| Peanut oil |
INSTRUCTIONS
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. Yield: 6 servings NOTES : A gas station attendant in Yellville, Arkansas let us in on the best place to eat in town. The Front Porch Restaurant. The secret to thier fried catfish? "We use a cornbread mix for our batter," reveals the cook Sandy Sheilds Posted to FOODWINE Digest 28 Dec 96 Recipe by: Southern Living/[email protected] From: Terry Pogue <[email protected]> Date: Sun, 29 Dec 1996 21:52:52 -465800
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