2 servings and about 800 Calories per Serving. Cooking Time: 25 to 35 minutes
- 2 Catfish Fillets
- ¾ Cup Milk
- ½ Cup All-Purpose Flour
- ¾ Pound Yukon Gold Potatoes
- ½ Pound Napa Cabbage
- 1 Bunch Parsley
- 3 Tablespoons Mayonnaise
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Butter
- 1 Teaspoon Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Dried Oregano, Dried Thyme & Ground Cayenne Pepper)
1 Prepare the ingredients & marinate the catfish: Heat a medium pot of salted water to boiling on high. Peel and dice the medium potatoes. Cut out and discard the cabbage core; thinly slice the leaves crosswise. Finely chop the parsley leaves and stems. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. To make the marinade, in a large bowl, combine ¾ of the milk and half the vinegar. Add the seasoned fillets and set aside to marinate, turning occasionally, for at least 10 minutes.
2 Cook & mash the potatoes: Add the potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter, remaining milk and all but a pinch of the parsley. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste.
3 Make the slaw: In a large bowl, combine the cabbage, mayonnaise, remaining vinegar and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly combine; season with salt and pepper to taste. Set aside to marinate, stirring occasionally.
4 Coat the catfish: Place the flour on a plate; season with salt and pepper. Working 1 at a time, remove the marinated catfish fillets from the marinade (letting any excess drip off), reserving the marinade; thoroughly coat in the seasoned flour (tapping off any excess). Dip the coated fillets back into the reserved marinade, then thoroughly coat again in the seasoned flour. Transfer to a plate.
5 Cook the catfish: In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated catfish fillets; cook 4 to 6 minutes on the first side, or until golden brown and crispy
6 Plate your dish: Top the fillets with some of the slaw garnish and enjoy!