MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Todd Richards's Fried Catfish w/Hot Sauce
Categories: Seafood, Herbs, Chilies
Yield: 4 Servings

2 c Whole buttermilk
2 tb Worcestershire sauce
1 tb Hot sauce; more for serving
1/4 ts Granulated garlic
1/4 ts Granulated onion
4 ts Kosher salt
1 1/2 ts Fresh ground black pepper
1 1/2 lb Catfish fillets; cut across
- in 2" pieces
2 c Plain yellow cornmeal
1/2 ts Cayenne pepper
4 c Oil

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" skillet to 350°F/175°C 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.

By: Korsha Wilson

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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