Crunchy Catfish And Slaw Recipe

Prep fish and marinade

Pat catfish fillets dry with paper towels and cut into 3–4 equal strips if necessary for appetizer portions. Place fillets in a shallow dish and pour buttermilk mixed with hot sauce over them. Cover and refrigerate for 20–30 minutes to tenderize and add a touch of heat.

Make dredge

In a shallow bowl combine all-purpose flour, cornmeal, panko breadcrumbs, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approximately 2–3 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.

Dredge and fry

Remove one fillet at a time from the buttermilk, allowing excess to drip off, then press firmly into the flour-cornmeal-panko mixture so fish is evenly coated. Shake off excess. Working in batches to avoid overcrowding, carefully place fillets into hot oil. Fry 2–3 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) and crust is crisp. Transfer to a wire rack set over a baking sheet to drain and keep crisp. If needed, keep warm in a 200°F (95°C) oven while you finish frying remaining fish.

Finish

Squeeze a little lemon over the fried fillets just before serving.

In a small bowl combine mayonnaise and Greek yogurt until smooth. Stir in minced chipotle in adobo, sweet pickle relish, chopped capers, lemon juice, Dijon mustard, honey, salt, and black pepper. Taste and adjust: add a touch more chipotle for heat or extra lemon for brightness. Chill for at least 10 minutes to let flavors meld. Reserve chilled until ready to serve.

In a large bowl combine shredded green cabbage, shredded red cabbage, julienned carrot, sliced green onion, and chopped cilantro. In a small jar or bowl whisk together apple cider vinegar, olive oil, honey, salt, and black pepper until emulsified. Pour dressing over slaw and toss thoroughly to coat. Let sit for 5–10 minutes to soften slightly but remain crunchy. Taste and adjust seasoning.

Divide the crunchy slaw among 4 appetizer plates (about 0.75 cups slaw per plate). Place 2–3 hot catfish strips on top of each bed of slaw. Add a generous dollop (about 1–2 tablespoons) of chipotle tartar sauce beside or on top of the fish. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately while fish is hot and crisp.