Recipe - Front Porch Fried Catfish

10 One half cup Cornbread mix
1 tablespoon Garlic powder
2 tablespoon Dried thyme
6 Whole catfish fillets, (3/4
to Ipound)
1 cup Buttermilk
1 tablespoon Salt
2 teaspoon Black pepper, ground
2 teaspoon Red pepper, ground
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
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/tpogue@idsonline.com

From: Terry Pogue tpogue@IDSONLINE.COM

Date: Sun, 29 Dec 1996 21:52:52 465800