Farm-raised Catfish With Fries, Slaw,fritters & Pups 2 Pc Recipe

Pat dry the catfish fillets with paper towels. Shake off excess moisture.

Pour buttermilk into a shallow dish and soak the catfish fillets for 10-15 minutes to help tenderize and aid the coating.

In a separate dish, whisk together flour, cornmeal, garlic powder, paprika, cayenne, salt and black pepper to create the dredging mixture.

Remove fillets from buttermilk and coat them evenly in the seasoned dredge. Gently press to ensure a thorough crust.

Heat vegetable oil in a deep skillet or fryer to 350-375°F (175-190°C).

Fry the catfish fillets in batches for 3-4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Drain on rack or paper towels.

Wash and cut potatoes into even-length sticks. Pat dry thoroughly.

Toss the cut fries with a light coating of cornstarch for crispness.

Heat oil to 325-350°F (160-175°C) in a deep pot or fryer.

Blanch the fries in batches for about 3-4 minutes until pale and tender. Remove and drain.

Increase oil temperature to 375-400°F (190-205°C). Fry the fries again in batches until crisp and golden. Drain on paper towels and season with salt.

In a large bowl, combine shredded cabbage and carrot.

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

Pour dressing over the vegetables and toss until evenly coated. Chill for at least 15 minutes before serving to meld flavors.

In a mixing bowl, combine flaked catfish, finely chopped onion, and green onions.

Stir in flour, cornmeal, baking powder, salt, and pepper.

In a separate bowl whisk together egg and milk; fold into the fish mixture to form a thick batter.

Heat a shallow layer of oil (about 1/4 inch) in a skillet to 350°F (175°C).

Scoop batter into rounds about 2 inches in diameter and gently flatten.

Fry fritters for 2-3 minutes per side until deep golden and set. Transfer to paper towels to drain.

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

In another bowl, whisk egg with buttermilk. Combine wet and dry ingredients to form a thick batter, folding in sugar if desired.

Heat oil in a deep pot to 350°F (175°C). Drop spoonfuls of batter into the hot oil, frying in batches.

Fry until hush puppies are puffed and golden brown, about 2-4 minutes. Drain on paper towels.