Fried Catfish Plate Recipe
local catfish filets, house pickles, tartar, vinegar slaw, herb salted fries
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Ingredients
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Fried Catfish Plate Ingredients
Method
Fried Catfish Plate Directions
- 1
Prepare the Slaw
In a large bowl, combine the shredded cabbage, grated carrots, apple cider vinegar, sugar, and salt. Mix well and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 2
Prepare the Fries
Peel and cut the potatoes into fries. Rinse them in cold water to remove excess starch. Pat dry with paper towels. In a large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt and chopped fresh herbs.
- 3
Prepare the Catfish
Soak the catfish filets in buttermilk for at least 30 minutes. In a shallow dish, mix cornmeal, flour, cajun seasoning, salt, and black pepper. Dredge each filet in the cornmeal mixture, pressing lightly to adhere.
- 4
Fry the Catfish
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the coated catfish filets. Fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Assemble the Plate
On a plate, place a serving of fried catfish, a side of vinegar slaw, house pickles, and a generous serving of herb salted fries. Serve with tartar sauce on the side.
