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.