Todd Richards’s Fried Catfish With Hot Sauce
Updated June 8, 2020
- Total Time
- 35 minutes, plus marinating
- Rating
- Comments
- Read comments
Ingredients
- 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
- 1½teaspoons freshly ground black pepper
- 1½pounds catfish fillets, cut crosswise into 2-inch pieces
- 2cups (about 8½ ounces) plain yellow cornmeal
- ½teaspoon cayenne pepper
- 4cups (32 ounces) vegetable oil
Nutritional analysis per serving (4 servings)
987 calories; 69 grams fat; 8 grams saturated fat; 1 gram trans fat; 45 grams monounsaturated fat; 12 grams polyunsaturated fat; 56 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 34 grams protein; 957 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and ½ teaspoon black pepper in a shallow dish or pie pan.
- Step 3
Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
- Step 4
Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
- Step 5
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.
Private Notes
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Comments
I keep an empty gallon container and fill it after the old oil has cooled. I don't fry too often, so the container has become a part of the family. When it finally gets full, I'll drive north and put it on a raft, set it on fire and give it a proper send-off. If it doesn't get full, I'll have something to leave my daughter. And then she can play Viking.
Here's what I do to prevent losing the cornmeal crust while shallow frying catfish: first, scrape off excess buttermilk marinade; second, quickly dip fish in seasoned flour and shake off excess; third, dip fish in beaten egg thinned with a little water; fourth, dip into cornmeal; and, finally, chill fish pieces for 15-30 minutes.
Batter won't pull away from fish and/or get stuck on frying basket if you let it 'swim' for a moment. Lift breaded portion with tongs, holding on to tongs - immerse the portion in hot oil and swish back & forth gently for about 10-15 seconds. Then, let go and it'll fry up beautifully.
Made this for lunch today with 6 oz swai fillets, cut in half crosswise. Rested 15 minutes, not five, on a wire rack over rimmed baking sheet, to fully hydrate the coating. Cooked fully in six minutes. Prefectly crunchy, delicious! Served with NYT's only hush puppy recipe (also a winner), cole slaw, homegrown tomatoes, iced tea and strawberry poke cake for dessert. No supper needed. What a treat!
Made in my air fryer. 400 for 12 min, turning it 6 min. Used some old bay in the cornmeal. Was great
Deep fried at 350* for 4:30. Let coating sit on for 15 mins. and swim each piece in the oil before letting go.