fried catfish with a cool, creamy homemade coleslaw.

 

 This classic Southern-style meal pairs crispy, cornmeal-crusted fried catfish with a cool, creamy homemade coleslaw.

Prep time: 20 mins | Chill time (slaw): 30 mins | Cook time: 15 mins | Servings: 4

Ingredients

Creamy Coleslaw

• Vegetables: 4 cups green cabbage (finely shredded), 1 cup red cabbage (finely shredded), 1 medium carrot (grated)
• Dressing: ½ cup mayonnaise, 1 tbsp yellow mustard or Dijon, 1½ tbsp apple cider vinegar, 1 tbsp granulated sugar, ½ tsp celery seed, ½ tsp kosher salt, ¼ tsp black pepper

Fried Catfish

• Fish: 4 catfish fillets (about 1.5 to 2 lbs.)
• Liquid Dredge: ½ cup buttermilk (or whole milk with 1 tsp lemon juice), 1 large egg, 1 tsp hot sauce
• Dry Seasoned Coating: 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, ½ tsp cayenne pepper (optional, for heat), 1 tsp kosher salt, ½ tsp black pepper
• Frying: Vegetable oil or peanut oil for frying
• Serving: Lemon wedges, hot sauce, or tartar sauce

1.Make the coleslaw: Chilling allows the flavors to meld and softens the cabbage slightly.

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth. Add the shredded green cabbage, red cabbage, and grated carrot. Toss until well coated. Cover and refrigerate for at least 30 minutes before serving.

2.Prepare dredging stations: Separate wet and dry stations for smooth coating.

In a shallow bowl, whisk together the buttermilk, egg, and hot sauce. In a second shallow dish, combine the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

3.Heat the oil: Maintaining oil temperature produces a crispy, non-greasy crust.

Fill a heavy skillet or cast-iron pan with about 1 inch of oil. Heat over medium-high heat until the oil reaches 350°F (175°C).

4.Dredge and coat the fillets: Press the coating gently so it adheres firmly to the fish.

Pat the catfish fillets dry with paper towels. Dip each fillet into the wet buttermilk mixture, letting any excess drip off, then press firmly into the cornmeal mixture until fully and evenly coated on both sides.

5.Fry to golden perfection: Drain on a wire rack to keep the bottom crust crisp.

Carefully lay 2 fillets into the hot oil (do not overcrowd the pan). Fry for 4–5 minutes per side, turning once, until deep golden brown and the fish flakes easily with a fork. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining fillets.

6.Serve hot: Contrast hot crispy fish with cold crunchy slaw.

Plate the hot fried catfish alongside a generous scoop of the chilled coleslaw. Serve with fresh lemon wedges, tartar sauce, or extra hot sauce on the side.