10 1/2 cups cornbread mix
1 tablespoon garlic powder
2 tablespoons dried thyme
6 whole catfish fillets — (3/4- to I-pound)
1 cup buttermilk
1 tablespoon salt
2 teaspoons black pepper — ground
2 teaspoons red pepper — ground
Peanut oil
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.