1 tablespoon Hot Sauce (recipe follows, or use store-bought), plus more for serving
1⁄4 teaspoon granulated garlic
1⁄4 teaspoon granulated onion
4 teaspoons kosher salt
1 1⁄2 teaspoons freshly ground black pepper
1 1⁄2 pounds catfish fillets, cut into 2-inch pieces
2 cups plain yellow cornmeal
1⁄4 teaspoon cayenne pepper
4 cups (32 ounces) vegetable oil
Hot sauce, for serving
How to Make It
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 ziplock plastic freezer bag. Add catfish pieces; cover or seal, and refrigerate for 2 to 8 hours.
Whisk together the cornmeal, cayenne, remaining 3 teaspoons salt, and 1⁄2 teaspoon black pepper in a shallow dish or pie pan.
Heat the oil in a skillet over medium.
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 5 to 7 minutes per side. Drain on a plate lined with paper towels. Serve with hot sauce.
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
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