Mom’s Fried Catfish with Hot Sauce
My mother made catfish on Fridays as part of her weekly rotation of dishes. I was always amazed by the crispiness of her fish. She let it sit in cornmeal for about 5 minutes—a technique I use today. Excerpted from Soul by Todd Richards. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
If using boneless catfish, this dish can be served as a sandwich with lettuce and Chive Aioli
Other fried foods; braised green, breakfast, potato, egg, or bean dishes; green or tomato salads
Chardonnay, dry Riesling, Sauvignon Blanc, Sémillon, amber beers, dark beers, hard ciders, IPAs