Fried Catfish Recipe
Served with coleslaw and tartar sauce.
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Ingredients
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Fried Catfish
Coleslaw
Tartar Sauce
Method
Fried Catfish
- 1
Prepare Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes to enhance the flavor and tenderness.
- 2
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper.
- 3
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat Catfish
Remove catfish from buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, ensuring an even coating.
- 5
Fry Catfish
Carefully place the coated catfish fillets into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through.
- 6
Drain
Once cooked, remove the fillets and let them drain on paper towels to remove excess oil.
Coleslaw
- 7
Prepare Cabbage and Carrots
In a large mixing bowl, add shredded cabbage and grated carrots.
- 8
Make Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine
Pour the dressing over the cabbage and carrots. Toss to coat evenly and refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 10
Mix Ingredients
In a small bowl, combine mayonnaise, dill pickles, lemon juice, and capers. Stir until well mixed.
- 11
Season
Add salt and black pepper to taste, adjusting seasoning as desired.
- 12
Chill
Refrigerate for at least 30 minutes to allow flavors to meld.