Todd Richards’s Fried Catfish With Hot Sauce

I keep an empty gallon container and fill it after the old oil has cooled. I don't fry too often, so the container has become a part of the family. When it finally gets full, I'll drive north and put it on a raft, set it on fire and give it a proper send-off. If it doesn't get full, I'll have something to leave my daughter. And then she can play Viking.

Here's what I do to prevent losing the cornmeal crust while shallow frying catfish: first, scrape off excess buttermilk marinade; second, quickly dip fish in seasoned flour and shake off excess; third, dip fish in beaten egg thinned with a little water; fourth, dip into cornmeal; and, finally, chill fish pieces for 15-30 minutes.

Batter won't pull away from fish and/or get stuck on frying basket if you let it 'swim' for a moment. Lift breaded portion with tongs, holding on to tongs - immerse the portion in hot oil and swish back & forth gently for about 10-15 seconds. Then, let go and it'll fry up beautifully.

My Papa always reused oil for fish frying. He said the secret is when you reheat it for the next batch to first fry an onion cut in half. It takes out the old taste. It's always worked for me lol

It can be used several times for fish, nothing else. When it becomes dark or off smelling, you can pour it in a plastic bottle and throw it in the trash. Many restaurants recycle their oil so if you are friendly with one, they may take it off your hands. Do not pour it down the sink or toilet.

On the East Coast anyway, you can get fresh or frozen fresh-caught catfish. Because catfish are devouring blue crabs in the Chesapeake bay they are being caught and offered at market. Way superior to farmed if you’ve tasted the real item, say out of the Mississippi.

This is very close to Julia Child’s approach to breading. She suggests a bit of olive oil in the egg mixture will help the coating adhere. And she says to put whatever you are coating on a rack for at least 15 minutes to let the coating dry a bit. Has never failed me.

Really good catfish recipe. Soaking the pieces in the buttermilk mixture is an absolute necessity. The longer the better the taste is going to be. Had some leftovers and used then for fish tacos. Definitely a keeper. Thanks

Here on Charleston's coast, the local fish fry favorite is whiting.

Followed the recipe exactly, except no onion powder (ran out), and only 2 tsp salt. still too salty, will decrease next time. Shallow fried in cast iron, crust was perfect, no problems sticking to the pan. Will cook again.

I don't like to deep fry so I tried shallow frying this. The batter tended to pull away from the fish and stuck to the bottom of the pan. I scraped it up. It all tasted good, but we had a platter of mostly naked fish with crispy sheets of batter. I'd be interested to hear if anyone shallow fried this with success.

Made this a while back, and I agree the quantity of salt is too much, and so are the buttermilk and cornmeal measurements! I'll try it with half as much next time. After breading the fish, I used the buttermilk and corn meal in a batch of cornbread- SOOOOO Good! I worried it might be fishy, but it was just amazing, and a nice way to reduce our food waste. I didn't measure the oil, just poured it about an inch deep, and used it for savory baking and salad dressings afterward, as well.

Be sure to buy U.S. Farm- raised catfish (unless you catch it yourself!) Simmons Farms is a reliable company.

Delicious! Don’t be shy on the seasoning quantities in the buttermilk and cornflower mixtures, a lot is lost in the fry. I also added mustard powder and smoked paprika powder. Hold submerged in oil for a few seconds before releasing into oil, to ensure it does not stick to bottom/lose batter. Serve with favourite hot sauce and enjoy!

These reheated excellently from the refrigerator the following day in a cast iron skillet @300° for 20 minutes, and were served as po’boys, with tartar sauce, lettuce and tomato.