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.