Side Pannel
Front Porch Fried Catfish
Ingredients List
- 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
Directions
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
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
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