Todd Richards’s Fried Catfish With Hot Sauce

Step 1

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.

Step 2

Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.

Step 3

Heat the oil in a 12-inch skillet to 350 degrees over medium heat.

Step 4

Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.

Step 5

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.