Fried Catfish w Coleslaw | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1⁄2 cup buttermilk
- 2 tablespoons whole grain mustard
- 1 tablespoon Old Bay Seasoning, plus more for sprinkling
- 1 tablespoon hot sauce
- 1 tablespoon grated garlic
- 11⁄2 pounds catfish fillets, trimmed of any bloodline
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄4 cup corn flour (masa harina)
- 1 tablespoon salt
- Homemade Tartar Sauce, for serving (recipe follows)
- Lemon wedges, for serving
- 3⁄4 cup sour cream
- 1⁄4 cup mayonnaise
- 1 tablespoon canola oil
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup finely chopped sweet onion
- 1 teaspoon celery seeds
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage
- 2 cups baby kale
- 1 cup grated carrots
- One-half cup finely chopped parsley
Instructions
For Catfish
- In a medium bowl, whisk together the buttermilk, mustard, Old Bay Seasoning, hot sauce, and garlic. Cut the fish into 5- or 6-inch-long pieces about 1-inch wide.
- Add the fish strips to the bowl with the buttermilk-mustard mixture and turn so that the pieces are evenly coated. Set aside to marinate while you assemble the remaining ingredients. Add enough oil to a large Dutch oven to fill it halfway.
- Preheat the oil to 365 degrees F over medium-high heat.
- In a shallow bowl or in a resealable food-storage plastic bag, combine the flour, cornmeal, corn flour, and salt. Stir or shake to combine. Working in batches, remove a handful of fish fingers from the marinade and dredge in the flour mixture until completely coated.
- Tap to remove any excess. One at a time, gently slip the fish into the hot oil. Fry until the fish is crispy and golden brown and floats on the surface of the oil, usually 3 to 4 minutes.
- Using a slotted spoon or a spider, transfer the fried fish to paper towel lined sheet pan or a wire rack to drain, then sprinkle lightly with Old Bay and serve with tartar sauce, coleslaw, and lemon wedges.
For Killer Cole Slaw
- In a blender or food processor, combine the sour cream, mayonnaise, oil, vinegar and onion. Puree until smooth. Add the celery seeds, black pepper, cayenne, salt and sugar and pulse a couple of times to blend. In a large salad bowl, combine the slaw ingredients. Add the dressing and mix well. Refrigerate until ready to serve.