Todd Richards’s Fried Catfish With Hot Sauce
The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, “Soul: A Chef’s Culinary Evolution in 150 Recipes” (Oxmoor House, 2018). If you’re using boneless catfish, this dish can be served as a sandwich.
- Serves: 4 persons
- 2cups (16 ounces) whole buttermilk
- 2tablespoons Worcestershire sauce
- 1tablespoon hot sauce, plus more for serving
- ¼teaspoon granulated garlic or garlic powder
- ¼teaspoon granulated onion or onion powder
- 4teaspoons kosher salt
- 1 ½teaspoons freshly ground black pepper
- 1 ½pounds catfish fillets, cut crosswise into 2-inch pieces
- 2cups (about 8 1/2 ounces) plain yellow cornmeal
- ½teaspoon cayenne pepper
- 4cups (32 ounces) vegetable oil
Step 1Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
Step 2Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
Step 3Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
Step 4Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
Step 5Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.