Todd Richards’s Fried Catfish With Hot Sauce
Updated June 8, 2020
- Total Time
- 35 minutes, plus marinating
- Rating
- Comments
- Read comments
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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
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 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.
Mississippi farm raised catfish is the absolute best kind to get and tastes totally different than wild caught catfish. Farm raised catfish are fed puffs that float on the water which prevents them from getting the muddy taste that most catfish get because they’re bottom feeders.
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