"Mom's Fried Catfish with Hot Sauce" ~ Todd Richards (What America Eats)

Editor's note: If you haven't figured this out by now, Dear Readers, One of my PASSIONS in life is FOOD!! To that end, I read every recipe that I see, whether it be on TV, Computer, Phone, magazines, or The Seattle Times. This one REALLY caught my eye (pun intended!), so I am passing it on to you. Remember, when you see an asterisk*, it denotes changes I would make or suggestions to the original recipe. Recipes are merely guidelines for your final masterpiece to be shared,,,,,,or not... with your family and friends!!As always, read through any recipe completely before embarking on the adventure.   Bon Appetit......

Here is the prelude from the Parade Section: "Todd Richards, chef-owner of Richards' Southern Fried in Atlanta, grew up eating this catfish every week. He shares the recipe---and his mom's technique for moist buttermilk-brined fish and perfect crisp coating".

Mom's Fried Catfish:
(serves 4)

2 cups buttermilk (you can make buttermilk by using whole milk and adding lemon juice - let sit and stir*)
2 T. Worcestershire sauce
1 T. Hot Sauce (recipe follows)
1 t. kosher salt
1/4 t. granulated garlic
1/4 t. granulated onion
1&1/2 lb.s catfish, cut into 2" pieces
2 cups plain yellow cornmeal
1 T. kosher salt
1/2 t. black pepper (I like to use freshly ground*)
1/4 t. cayenne
1 quart vegetable oil (or any non flavored oil you prefer*)

Hot Sauce:
(males 3/4 cup)

3 red Fresno chiles, stem and coarsely chopped
1 jalapeno chile, stem, (remove seeds, if desired - wear gloves*) chopped
2 t. olive oil
1/2 small yellow onion, diced (I like to use sweet onions*)
3 garlic cloves
1/2 cup apple cider vinegar (I like to use unfiltered*)
1/4 cup red wine vinegar
1/4 t. red pepper flakes
1 T. kosher salt

To make the catfish:
In a large bowl or large zip-top freezer bag, combine the buttermilk, Worcestershire, 1 T. Hot Sauce, 1 t. kosher salt, black pepper, garlic, and onion. Add the catfish; cover or seal. Refrigerate 2-8 hours.
In a shallow dish or pie pan, whisk together cornmeal 1 T. kosher salt, 1/2 t. black pepper, and cayenne.
Heat the oil in a large skillet over med. Remove catfish from buttermilk mixture (let excess drip off*); dredge in cornmeal mixture. Let stand 5 min. Fry catfish (large pieces first) in batches 5-7 min per side or until golden brown. Drain on a paper-towel-lined plate. Sprinkle with salt. Serve with additional Hot Sauce.

To make the hot sauce:
Heat the oil in a saucepan over med. Add chiles, onion, and garlic. Cook stirring often, 6-8 min. or until tender. Add the vinegars, and red pepper flakes. Bring to a boil; cover, reduce heat to med.-low and simmer 20 min. Stir in 1 T. salt; remove from the heat. Let stand 20 min. Transfer to a blender or food processor; process until smooth, stopping to scrape down sides as needed. Cool, transfer to a clean jar. Refrigerate up to 1 week.

Everyone is Brilliant - at something!!!!

Love,

MM