Best 2 Todd Richards Fried Catfish With Hot Sauce Recipes

Todd Richards' fried catfish with hot sauce is a classic Southern dish that is sure to tantalize your taste buds. With its crispy exterior and tender, flaky interior, this dish is a favorite among catfish lovers everywhere. The key to this recipe is the perfect combination of spices and herbs that create a unique flavor that will leave you wanting more. Whether you are a seasoned chef or a beginner, this recipe will guide you through the steps of creating this delicious dish. So gather your ingredients, heat up your skillet, and get ready to experience the ultimate fried catfish experience.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

To ensure the catfish is cooked through, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
For a more flavorful coating, marinate the catfish in the buttermilk and hot sauce mixture for at least 30 minutes before frying.
To achieve a crispy coating, make sure the catfish is completely dry before dredging it in the flour mixture.
Use a large skillet or Dutch oven to fry the catfish in order to prevent overcrowding and ensure even cooking.
Gently shake the skillet or Dutch oven while frying the catfish to help prevent the fish from sticking.
Serve the fried catfish immediately with your favorite sides, such as hush puppies, coleslaw, or french fries.

Conclusion:

This classic Southern dish is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy coating and flavorful flesh, fried catfish is sure to be a hit with everyone at your table. So next time you're looking for a quick and tasty dinner idea, give this recipe a try!