This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Front Porch's Fried Catfish
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- #94477
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/2 cups cornbread mix
1 tablespoon garlic powder
2 tablespoons dried thyme
6 farm-raised catfish fillets
1 cup buttermilk
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
peanut oil
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 degrees F.
Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
Serve immediately.
Recipe Source: Front Porch Restaurant in Yellville, Arkansas.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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