DEEP FRIED CATFISH W/ APPALICHIAN COLE SLAW

Deep Fried Catfish w/ Appalichian Cole Slaw image

Lord we love us some catfish here, well really all fish here. Me and my husband are huge fishermen (I am the pro lol No Really I tourney fish) And we love to fry all our fish. I pulled this out of the freezer from a trip last summer and this is just the best fried catfish around. The bump in flavor from the buttermilk and the...

Provided by Gina Davis

Categories Fish

Time 1h25m

Number Of Ingredients 18

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Ingredients

DEEP FRIED CATFISH
2 lb catfish filets (or more depending on size of meal)
2 c whole buttermilk (or low fat)
2 Tbsp lemon or lime juice either is fine
1 Tbsp hot sauce
3 c flour (sr or ap is fine)
1 c corn meal mix
2 Tbsp cajun seasoning (i use my own home mix here but any is fine just use what you like)
pleanty of oil for deep frying
APPALACHIAN COLE SLAW
1 lb head of cabbage chopped and finely diced
2 - 3 carrots peeled, chopped and finely diced
4 green onions finely diced
1 1/2 c mayonnaise (i use dukes or hellmanns a good mayo makes for a good start)
2 Tbsp mustard
2 Tbsp sugar
2 Tbsp apple cider vinegar
salt and pepper to taste

Steps:

1. CATFISH: rinse catfish filets and let drain in strainer for at least 30 mins
2. To me the most important thing you can do for this dish is to clean them cats good! Some people say the red streak (fat) down the middle of the filet does not change the flavor of the fish BUT I have found it does it gives it that "fishy" taste to me! Ok I did a few photos to show what i mean on the cleaning, trimming and cutting into fingers.....Hope this helps :)
3. Cut the filets in half following the middle split in the filet. trim the thickest part of the red or brownish color off the filet after you cut in half.
4. Cut each diagonally into fingers you will get 2 to 3 "fingers" per piece of catfish depending on size
5. Place fingers in bowl
6. In separate bowl mix up buttermilk, hot sauce and lemon or lime juice and pour over catfish. Let this soak for around 30 minutes
7. In a big Ziploc bag place flour, cornmeal mix and Cajun seasoning. I don't add extra salt because the seasoning seems to have plenty but add it if you think it needs it pepper to :) Shake the mix around to get good and mixed up.
8. Finger drain your catfish (just pick up a few and let them drain shake off some of the liquid) and add to flour mixture add a few and shake them around and then add a few more and shake them around repeat until all are in bag and coated with flour/cornmeal mix. If you seem to be running low on the mix or fingers are not coated good toss in a handful of flour and shake some more :)
9. Let catfish hang out in Ziploc bag while you heat your oil to 350 degree once oil is hot place a few fingers into it and fry until nice and brown. Do this in batches so you don't over crowed the pot.
10. Once nice and brown remove to wire rack or plenty of paper towels to drain
11. "APPY Slaw" Appalachian Cole Slaw
12. Cut, Chop and Finely dice cabbage. Peel, cut, chop and Finely dice Carrots. Finely dice green onions and put in a bowl together.
13. In a separate bowl mix everything for the slaw dressing.
14. Pour dressing over cabbage mixture and mix well. Taste to see if you want more mayo or vinegar or mustard Make this your own if it is to much vinegar add a little mayo and a sprinkle of sugar, to sweet add a drop of mustard or vinegar. Just play to get your favorite flavor out of this that how we do it up here in the Appy Mountains :)
15. Tonight I served the catfish and slaw with simple crocks of baked beans and my homemade Jalapeno Tartar Sauce (recipe posted)