Southern Fried Mississippi Catfish With Creamy Tart Coleslaw, House Cut Fries, Crawfish Aïoli Recipe

Marinate

Pat catfish fillets dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Place fillets in a shallow dish and pour buttermilk mixed with hot sauce over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare breading

While fish marinates, combine flour, cornmeal, panko, paprika, garlic powder, onion powder, cayenne, remaining 1.5 tsp salt and remaining 3/4 tsp black pepper in a wide shallow bowl or rimmed baking sheet. Mix thoroughly so spices are evenly distributed.

Dredge

Remove fillets from buttermilk, allowing excess to drip off. Press each fillet into the breading mixture, pressing firmly so the mixture adheres. For an extra-crisp crust, double-dip: after first coating, return fillets briefly to remaining buttermilk and press into breading again.

Fry

Pour about 1 to 1 1/2 cups vegetable oil into a heavy skillet (cast iron preferred) to reach ~1/2 inch depth and heat over medium-high to 350°F (if using a thermometer). Carefully add fillets (work in batches; do not overcrowd). Fry 3–4 minutes per side until golden-brown and internal temperature reaches 145°F and crust is crisp. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining fillets.

Cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse under cold water until water runs clear to remove starch. Pat completely dry with kitchen towels or paper towels. Heat oil in a deep pot or deep-fryer to 325°F for first fry.

First fry: Fry potatoes in small batches at 325°F for 3–4 minutes until soft but not browned. Remove and drain on paper towels or a rack. Increase oil temperature to 375°F.

Second fry: Fry blanched fries at 375°F in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately toss with 1 tsp salt and 1/2 tsp paprika. Keep warm in a single layer in a 200°F oven while finishing other components.

Combine shredded green cabbage, red cabbage, carrot and sliced green onion in a large bowl.

In a separate smaller bowl whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Refrigerate for at least 15 minutes to allow flavors to marry (can be made up to 4 hours ahead).

In a small bowl combine mayonnaise, lemon juice, smoked paprika, cayenne, minced garlic, Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth.

Fold in chopped cooked crawfish tails. Taste and adjust seasoning. Keep chilled until service; bring to room temperature briefly before serving for best flavor.

On each plate place a generous spoonful of creamy tart coleslaw to one side. Add a portion of house-cut fries alongside.

Place one or two pieces of southern fried Mississippi catfish on the plate. Spoon or dollop 2 tablespoons of crawfish aïoli beside or over the catfish as desired.

Garnish with chopped fresh parsley and serve with lemon wedges. Recommend squeezing lemon over fish just before eating.