Todd Richards Fried Catfish With Hot Sauce Recipes
TODD RICHARDS' FRIED CATFISH WITH HOT SAUCE
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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- Heat oil in a saucepan over medium. Add chiles, onion and garlic; cook, stirring often, 6-8 minutes or until tender.
- In a large bowl or large zip-top plastic freezer bag, combine buttermilk, Worcestershire sauce, 1 Tbsp Hot Sauce, granulated garlic, granulated onion, 1 tsp salt and 1 tsp black pepper.
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Cuisine AmericanCategory DinnerAuthor Todd RichardsTotal Time 1 hr 25 mins
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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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