Fried Catfish & Shrimp Plate Recipe
Fries & slaw domestic
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Ingredients
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Fried Catfish
Fried Shrimp
Fries
Coleslaw
Method
Fried Catfish
- 1
Prepare the Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to tenderize and flavor them.
- 2
Mix the Breading
In a bowl, combine cornmeal, flour, cajun seasoning, salt, and black pepper.
- 3
Coat the Catfish
Remove fillets from buttermilk and dredge in the cornmeal mixture until well coated.
- 4
Heat the Oil
In a deep skillet, heat oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Catfish
Carefully place coated catfish fillets in the hot oil and fry for 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.
Fried Shrimp
- 6
Prepare the Shrimp
Soak the shrimp in buttermilk for at least 30 minutes to enhance flavor and tenderness.
- 7
Mix the Breading
In another bowl, mix cornmeal, flour, cajun seasoning, salt, and black pepper.
- 8
Coat the Shrimp
Remove shrimp from buttermilk and dredge in the cornmeal mixture until fully coated.
- 9
Heat the Oil
Ensure the oil is still at 350°F (175°C) after frying the catfish.
- 10
Fry the Shrimp
Fry shrimp in the hot oil for 2-3 minutes until they turn pink and crispy. Remove and drain on paper towels.
Fries
- 11
Prepare the Potatoes
Wash the russet potatoes thoroughly and cut them into thin strips.
- 12
Soak the Potatoes
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 13
Heat the Oil
Heat oil in a deep fryer or large pot to 350°F (175°C).
- 14
Fry the Potatoes
Fry the potato strips in batches for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels, sprinkling with salt while hot.
Coleslaw
- 15
Combine Vegetables
In a large bowl, combine shredded cabbage and carrots.
- 16
Prepare Dressing
In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 17
Mix Coleslaw
Pour the dressing over the cabbage and carrots, and toss until well combined. Refrigerate for at least 20 minutes before serving.
