Name: Fried Catfish
Yield: Makes 6 servings
Ingredients: 3 tablespoons plus 3/4 teaspoons kosher salt, divided; 3 tablespoons hot pepper sauce; 6 5-7-ounce U.S.-farmed catfish fillets; 1 1/2 cups white cornmeal; 2 tablespoons all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 3 cups (about) vegetable oil; A deep-fry thermometer

Photo by Marcus Nilsson

Arnold's chef Kahlil Arnold brines catfish before dredging it in seasoned cornmeal to keep it super moist.

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