Front Porch Fried Catfish
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | cups |
cornbread stuffing mix
|
* |
| 1 | tablespoon |
garlic powder
|
|
| 2 | tablespoons |
thyme
dried |
*
|
| 6 | each |
catfish
fillets, 3/4 to 1 pound each |
* |
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
salt
|
|
| 2 | teaspoons |
black pepper
ground |
|
| 2 | teaspoons |
red pepper flakes
ground |
|
| 1 | x |
vegetable oil
peanut |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | l |
cornbread stuffing mix
|
* |
| 15 | ml |
garlic powder
|
|
| 3E+1 | ml |
thyme
dried |
*
|
| 6 | each |
catfish
fillets, 3/4 to 1 pound each |
* |
| 237 | ml |
buttermilk
|
|
| 15 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
ground |
|
| 1E+1 | ml |
red pepper flakes
ground |
|
| 1 | x |
vegetable oil
peanut |
*
|
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 400℉ (200℃).
Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
Serve immediately.
