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:
Vegetables of your choice
1 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
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

Urfa Gloss:
Yield: 1 quart
2 cups canola oil
1 cup Urfa chile flakes
¼ cup Aleppo chile powder
6 cloves garlic, grated
Zest and juice of 4 limes
¼ cup maple syrup

Tomato Gravy:
Yield: 1 gallon
2 cups bacon fat
2 cups diced red onions
1 cup sliced garlic
1 gallon whole peeled 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 fillet catfish

To Assemble and Serve:
Nasturtium leaves

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 quarts water. Bring mixture to a boil. Reduce heat and let simmer 10 minutes. Remove from heat and let cool. Using tongs, remove sachet. Whisk in chile paste. Pour mixture over vegetables to submerge. Cover and refrigerate.

For the Urfa Gloss:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and reserve.

For the Tomato Gravy:
In a stock pot over medium flame, heat bacon fat. Add alliums. 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 a simmer, whisking frequently. Fold in remaining ingredients. Cook until mixture reaches a congee-like consistency. Reduce heat and keep warm.

For the Dredge:
In a shallow container, combine all ingredients 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 Fried Catfish, followed by 2 tablespoons Urfa Gloss. Garnish with desired amount Spicy Pickles and nasturtium.

---