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Thursday, April 14

Back-porch fried catfish


Flour, all-purpose
1 cup
Salt
1 tablespoon
Pepper, freshly ground
2 teaspoons
Red pepper, ground
2 teaspoons
Cornmeal, yellow
2 ½ cups
Garlic powder
1 tablespoon
Thyme, dried
2 tablespoons
Catfish fillets, cut into strips
10
Buttermilk
1 cup
Peanut oil

  1. Combine the flour, salt, and peppers in a shallow dish. 
  2. Combine the cornmeal, garlic powder, and thyme in a plastic freezer bag. 
  3. Dredge the catfish in the flour mixture, and dip in the buttermilk, allowing excess to drip off. 
  4. Place the catfish in the cornmeal mixture, seal the bag, and shake to coat. 
  5. Heat oil to 360°F, and fry the catfish, in batches, for 3 minutes or until golden. 
  6. Drain on paper towels, and serve immediately.

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