Farm-raised Catfish With Fries, Slaw, Fritters & Pups (3 Pc) Recipe

In a shallow bowl, whisk together flour, cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne to make the seasoned dredge.

In a separate bowl, whisk eggs with milk and hot sauce (if using) to make a wet batter.

Dip each catfish fillet into the wet batter, letting excess drip off, then dredge in the seasoned flour-cornmeal mix until evenly coated. Place on a rack.

Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches and heat to 350°F (175°C).

Fry the coated catfish fillets in batches until golden and crisp, about 3-4 minutes per side depending on thickness. Remove and drain on paper towels.

Keep fried catfish warm in a low oven (about 200°F / 95°C) while finishing the rest of the components.

Scrub and cut russet potatoes into even fries. Rinse in cold water and pat dry.

Heat oil in a large pot to 325-340°F (165-170°C).

Blanch fries in batches until soft but not colored, about 4-6 minutes. Remove and drain on paper towels.

Raise oil temperature to 375°F (190°C). Fry the fries again in batches until crisp and golden, 2-4 minutes. Drain on paper towels and season with salt.

In a large bowl, shred green cabbage and carrot.

In a separate bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and black pepper to make the dressing.

Toss shredded cabbage and carrot with the dressing until evenly coated. Adjust seasoning to taste.

Chill slaw in the refrigerator for at least 15 minutes before serving to meld flavors.

In a mixing bowl, combine dry ingredients: cornmeal, all-purpose flour, baking powder, salt, and pepper.

Fold in the flaked catfish, onion, green onion, and optional lemon zest.

Beat the egg with milk and add to the mixture, mixing until just combined to form a thick batter.

Heat oil in a heavy skillet to 350°F (175°C). Drop batter by heaping tablespoons into the oil and flatten slightly to form fritters.

Fry until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.

In another bowl, whisk together the egg and milk.

Combine wet and dry ingredients just until a thick batter forms. Stir in finely chopped onion.

Heat oil in a pot or deep fryer to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry until golden, about 2-3 minutes per side.

Remove hush puppies to a rack and drain. Serve warm with the catfish, fries, and slaw. This batch yields multiple hush puppies; aim for 3 per plate to match the dish presentation.