pat's Recipe

Front-Porch Fried Catfish

Category: Seafood

1 cup all-purpose flour
1 Tbsp salt
2 tsp fresh ground black pepper
2 tsp ground red pepper
2 1/2 cups cornmeal mix
1 Tbsp garlic powder
2 Tbsp dried thyme
10 (6-8 oz) farm-raised catlish fillets, cut
into strips
1 cup buttermilk
peanut oil

Combine first 4 ingredients in a shallow dish
Combine cornmeal, garlic powder and thyme in a heavy-duty zip-top plastic bag.
Dredge catfish fillets in flour mixture, and dip in buttermilk, allowing excess to drip off. Place catfish in cornmeal mixture; seal bag, and shake to coat.
Pour oil to depth of 1 1/2-inches into a large cast-iron or other heavy skillet; heat to 360. Fry catfish, in batches, 3 minutes or until golden. Drain on paper towels, and serve immediately.

***Select an oil with a high smoke-point, such as peanut oil. When the oil is hot enough, the cooking process seals the outside of the fish to lock in flavor and moisture. Fry in batches to prevent the oil temp from dropping to low.

makes 10 servings