Catfish Platter Recipe

Marinate Catfish

In a bowl, pour the buttermilk over the catfish fillets and let them marinate for at least 30 minutes in the refrigerator.

Prepare Breading

In a separate bowl, mix the cornmeal, flour, cajun seasoning, salt, and black pepper.

Heat Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Bread Catfish

Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring they are evenly coated.

Fry Catfish

Carefully place the breaded catfish fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Prepare Potatoes

Peel the potatoes and cut them into thin strips (fries). Soak them in cold water for 30 minutes to remove excess starch.

Heat Oil

In a separate pot, heat the vegetable oil over medium-high heat until hot.

Fry Potatoes

Carefully add the soaked and drained potato strips to the hot oil. Fry for about 5-7 minutes, or until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.

Prepare Vegetables

Shred the cabbage and carrots using a grater or food processor.

Make Dressing

In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.

Combine

Add the shredded cabbage and carrots to the dressing. Toss until the vegetables are well-coated. Refrigerate for at least 15 minutes before serving.