Deep Fried Catfish W Appalichian Cole Slaw Recipes

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

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.

Steps:

• Mix dry ingredients.
• Heat oil to 365F degrees.
• Dip fish in milk, then in flour mixture.
• Fry a few at a time, turning once, about 2 minutes each side.
• Drain on paper towels.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
• Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
• For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
• Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
• Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
• To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
• When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
• Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Steps:

• 1. COMBINE ALL YOUR DRY INGREDIENTS. BEAT EGGS AND BUTTERMILK IN A MEDIUM SIZE BOWL. WASH CATFISH FILLETS AND PAT DRY.
• 2. DIP FILLETS IN THE EGG WASH, SHAKE OFF EXCESS WASH, THEN ROLL IN THE CORNMEAL MIX TO COAT THOROUGHLY ON ALL SIDES. MAKE SURE OIL IS HOT, THEN PLACE FISH IN FRYING PAN AND FRY UNTIL GOLDEN BROWN ON BOTH SIDES.
• 3. DRAIN ON PAPER TOWELS AND SREVE HOT.