TODD RICHARDS' FRIED CATFISH WITH HOT SAUCE

Todd Richards' Fried Catfish with Hot Sauce image

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.