Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish
Coleslaw
Pickles
Method
Catfish Preparation
- 1
Prepare the Breading
In a shallow bowl, mix the cornmeal, flour, salt, black pepper, and cayenne pepper together.
- 2
Dip the Catfish
In another bowl, pour the buttermilk. Dip each catfish fillet into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture until well coated.
- 3
Heat the Oil
In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Coleslaw Preparation
- 5
Mix Ingredients
In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 6
Toss to Combine
Toss all ingredients together until the cabbage is well coated with the dressing. Refrigerate for at least 30 minutes before serving.
Pickles Preparation
- 7
- 8
Pickle the Cucumbers
Place the sliced cucumbers in a jar and pour the hot brine over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
