Best 2 Todd Richards Fried Catfish With Hot Sauce Recipes
**Fried Catfish with Hot Sauce: A Southern Delicacy with a Kick**
Crispy on the outside, tender and flaky on the inside, fried catfish is a Southern classic that's sure to tantalize your taste buds. Paired with a spicy hot sauce, this dish is a perfect blend of flavors that will leave you craving for more. This article presents a collection of fried catfish recipes that cater to various preferences, from classic Southern-style to unique variations with flavorful twists. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you through the process of creating this delectable dish. Dive in and explore the diverse world of fried catfish with hot sauce, and prepare to indulge in a culinary journey that will satisfy your cravings for both comfort and excitement.
**Recipes Included:**
* **Classic Southern Fried Catfish:** This recipe stays true to the traditional Southern style, using a simple batter of cornmeal, flour, and spices to coat the catfish fillets. The result is a crispy, golden-brown exterior that gives way to tender, moist fish.
* **Crispy Cajun Fried Catfish:** Inspired by the bold flavors of Cajun cuisine, this recipe incorporates a flavorful blend of spices, including cayenne pepper, paprika, and garlic powder, into the batter. The result is a catfish with a crispy, slightly spicy coating that will leave your taste buds tingling.
* **Buttermilk Fried Catfish:** Buttermilk adds an extra layer of richness and tenderness to the catfish in this recipe. The fish is marinated in buttermilk for several hours or overnight before being coated in a seasoned flour mixture and fried until golden brown. The result is a catfish that is both crispy and melt-in-your-mouth tender.
* **Catfish Nuggets with Spicy Ranch Sauce:** Perfect for a fun and easy appetizer or snack, these catfish nuggets are bite-sized pieces of catfish coated in a seasoned breadcrumb mixture and fried until crispy. They are served with a spicy ranch sauce for dipping, adding a creamy and tangy complement to the crispy catfish.
* **Catfish Tacos with Mango Salsa:** This unique recipe combines the classic flavors of fried catfish with the vibrant freshness of mango salsa. The catfish is coated in a simple batter and fried until crispy, then served in warm tortillas with mango salsa, avocado slices, and a dollop of sour cream. The result is a flavorful and colorful taco that will impress your family and friends.
TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE
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
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
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:
- Use fresh, firm catfish fillets. Frozen fillets can be used, but they should be thawed completely before cooking.
- Season the catfish fillets liberally with salt and pepper. This will help to enhance the flavor of the fish.
- Use a light coating of flour on the catfish fillets. This will help to create a crispy crust.
- Fry the catfish fillets in hot oil until they are golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).
- Serve the fried catfish with your favorite sides, such as hush puppies, coleslaw, or french fries.
Conclusion:
Todd Richards' Fried Catfish with Hot Sauce is a delicious and easy-to-make dish that is perfect for a casual meal or a special occasion. The catfish fillets are crispy on the outside and tender on the inside, and the hot sauce adds a nice kick of flavor. This dish is sure to be a hit with your family and friends.
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