Catfish Tonkatsu Recipe

Inspired by Whiskey Kitchen

Time45m

Serves4

cornbread battered NC catfish, fresh Asian slaw, apricot tonkatsu sauce, jalapenos

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Ingredients

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Method

Preparation Steps

Prepare the Slaw

In a large bowl, combine shredded cabbage, shredded carrot, and sliced green onions. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar. Pour the dressing over the slaw and mix well. Set aside to let flavors meld.

Make the Apricot Tonkatsu Sauce

In a small saucepan, combine apricot preserves, soy sauce, Worcestershire sauce, and mustard. Heat over medium-low heat, stirring occasionally, until warmed through. Set aside.

Bread the Catfish

In a shallow bowl, whisk together cornmeal, flour, salt, and pepper. In another bowl, beat the egg and mix with milk. Dip each catfish fillet into the egg mixture, then dredge in the cornmeal mixture, ensuring it's well coated.

Fry the Catfish

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded catfish fillets. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

Serve

On a serving plate, place the fried catfish, top with fresh Asian slaw, drizzle with apricot tonkatsu sauce, and garnish with sliced jalapeños.