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Front Porch Fried Catfish
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
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
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