SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW

Southern Fried Fish with Creamy Remoulade Coleslaw image

Provided by Eddie Jackson

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

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1/2 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons finely chopped dill pickles
1 tablespoon apple cider vinegar
2 teaspoons hot sauce
2 teaspoons ketchup
1/4 teaspoon celery seed
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
2 scallions, thinly sliced
Canola or vegetable oil, for frying
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon Cajun seasoning
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/4 cup hot sauce
Four 6-ounce skinless red snapper fillets

Steps:

For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.