Front Porch Fried Catfish

Course : Fish
Serves: 6
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10 1/2 cups cornbread mix
1 tablespoon garlic powder
2 tablespoons dried thyme
6 whole catfish fillets -- (3/4- to 1-pound)
1 cup buttermilk
1 tablespoon salt
2 teaspoons black pepper -- ground
2 teaspoons red pepper -- ground
2 Cup peanut oil

Preparation / 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 cornbread mixture. 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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