Todd Richards Fried Catfish With Hot Sauce Recipes

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TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE



Todd Richards's Fried Catfish With Hot Sauce image

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.

Provided by Korsha Wilson

Categories     easy, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 cups (16 ounces) whole buttermilk
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, plus more for serving
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon granulated onion or onion powder
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 pounds catfish fillets, cut crosswise into 2-inch pieces
2 cups (about 8 1/2 ounces) plain yellow cornmeal
1/2 teaspoon cayenne pepper
4 cups (32 ounces) vegetable oil

Steps:

  • Combine 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.
  • Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
  • Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
  • Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
  • Fry 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.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 57 grams, Carbohydrate 56 grams, Fat 69 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 7 grams, TransFat 1 gram

TODD RICHARDS' FRIED CATFISH WITH HOT SAUCE



Todd Richards' Fried Catfish with Hot Sauce image

Categories     Fish     Dinner

Number Of Ingredients 11

2 cups buttermilk
2 tablespoons worcestershire
1 tablespoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 teaspoons kosher salt
1 1/2 teaspoons black pepper
4 catfish fillets
2 cups cornmeal
1/2 teaspoon cayenne pepper
4 cups vegetable oil

Steps:

  • Combine 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.
  • Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
  • Heat the oil in a 12-inch skillet to 350 degrees over medium heat. Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
  • Fry 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.

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  • Combine 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 ziplock plastic freezer bag. Add catfish pieces; cover or seal, and refrigerate for 2 to 8 hours.
  • Whisk together the cornmeal, cayenne, remaining 3 teaspoons salt, and 1⁄2 teaspoon black pepper in a shallow dish or pie pan.
  • Remove the catfish from the buttermilk mixture, and dredge in the cornmeal. Let stand 5 minutes.

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  • Heat oil in a saucepan over medium. Add chiles, onion and garlic; cook, stirring often, 6-8 minutes or until tender.
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