Instructions: Combine first 4 ingredients in a shallow dish.

Combine cornmeal, garlic powder, and thyme in a heavy-duty zip-top plastic bag.

Dredge catfish fillets in flour mixture, and dip in buttermilk, allowing excess to drip off. Place catfish fillets in cornmeal mixture; seal bag, and shake to coat.

Pour oil to depth of 1 1/2 inches into a large cast-iron or other heavy skillet; heat to 360 degrees. Fry catfish fillets, in batches, 3 minutes or until golden. Drain on paper towels, and serve immediately.

This recipe yields 10 servings.

Comments: Frying becomes second nature if you follow a few guidelines. First, select an oil with a high smoke point, such as peanut oil. Next, use a deep-fat thermometer to maintain an accurate temperature. When the oil is hot enough, the cooking process seals the outside of the fish to lock in flavor and moisture. Fry in batches to prevent the oil temperature from dropping too low.

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