Des Allemands Gebratener Katzenfisch Recipe
Fried catfish with cornmeal crust served with crabmeat, coleslaw, and green onions, cayenne pepper remoulade.
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Ingredients
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Fried Catfish and Toppings
Method
Preparation
Prepare the Remoulade
In a small bowl, mix together the cayenne pepper, salt, black pepper, and a bit of buttermilk to create a spicy remoulade. Set aside.
Prepare the Catfish
In a shallow dish, combine the cornmeal and all-purpose flour. In another dish, pour the buttermilk. Dip each catfish fillet first in the buttermilk, then dredge in the cornmeal mixture, ensuring an even coating.
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.
Prepare the Toppings
While the catfish is frying, prepare the coleslaw and chop the green onions. Optionally, you can serve the coleslaw on the side or on top of the catfish.
Serve
Once the catfish is done, remove it from the skillet and drain on paper towels. Serve hot with a generous portion of crabmeat on top, a side of coleslaw, and garnish with green onions. Drizzle with the cayenne pepper remoulade.