Fried Catfish
Butter Rice, Tomato Gravy, Ufra Gloss, Spicy Pickles
Chef Leah Branch of The Roosevelt | Richmond, VA
Adapted by StarChefs | December 2025 | Photo: Will Blunt
INGREDIENTS
Spicy Pickles:
1 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon ground coriander
10 sprigs thyme
4 cloves garlic
3 bay leaves
1 pod star anise
1 gallon white vinegar
1 cup granulated sugar
¼ cup Calabrian chile paste
Vegetables of your choice
Ufra Gloss:
Yield: 1 quart
1 cup Urfa flakes
¼ cup Aleppo chile powder
6 cloves garlic, grated
Zest and juice of 4 limes
¼ cup maple syrup
2 cups canola oil
Tomato Gravy:
Yield: 1 gallon
2 cups bacon fat
2 cups diced red onions
1 cups sliced garlic
1 gallon whole peeled crushed tomatoes, blanched
1 quart heavy cream
1 tablespoon ground black pepper
Butter Rice:
1 quart rice middlins
1 quart heavy cream
1 pound unsalted butter
4 tablespoons kosher salt
Dredge:
25 pounds rice flour
8 pounds cornmeal
8 pounds cornstarch
2 cups kosher salt
2 cups cayenne pepper
2 cups smoked paprika
2 cups garlic powder
2 cups onion powder
Marinade:
1 gallon buttermilk
½ gallon hot sauce
Fried Catfish:
Yield: 1 serving
Canola oil
1 filet catfish
METHOD
For the Spicy Pickles:
Place vegetables in a nonreactive container and set aside. In a cheesecloth, make a sachet of salt, peppercorns, coriander, thyme, garlic, bay leaves, and star anise. Set aside. In a heavy bottomed pot over medium heat, combine vinegar, sugar, spice sachet, and 1½ Bring mixture to a boil. Reduce heat and let simmer 10 minutes. Remove from heat and let cool. Using tongs, remove sachet. Whisk in chiles. Pour mixture over vegetables to submerge. Cover and refrigerate.
For the Ufra Gloss:
In a mixing bowl, whisk to combine ingredients. Transfer to an airtight container and reserve.
For the Tomato Gravy:
In a stock pot over medium heat, render bacon fat. Add garlic and onions. Cook until fragrant. Add tomatoes and bring mixture to a simmer. Cook until liquid has reduced by one-third. Add cream. Cook until mixture has reduced by one-third. Season with black pepper. Reduce heat and keep warm.
For the Butter Rice:
In a stock pot over medium-high heat, bring rice and six quarts water to a boil. Reduce to simmer, whisking frequently. Fold in cream, butter, and salt. Cook until mixture reaches a congee-like consistency. Reduce heat and keep warm.
For the Dredge:
In a mixing bowl, combine all ingredients. Transfer to shallow container and set aside.
For the Marinade:
In a mixing bowl, combine all ingredients. Set aside.
For the Fried Catfish:
In a fryer, heat oil to 350°F. Submerge fish in Marinade to evenly coat. Coat in Dredge, then drop into hot oil. Fry until internal temperature of the fish reaches 140°F. Transfer to a wire rack and let drain.
To Assemble and Serve:
Place 4 ounces Butter Rice on a serving plate. Spoon 4 ounces Tomato Gravy around Butter Rice. Top with Catfish followed by 2 tablespoons Urfa Gloss. Garnish with desired amount Spicy Pickles.
