Catfish With Apple And Cabbage Slaw Recipe

Cooking Directions

• STEP 1.In a shallow dish, combine cornmeal, salt, pepper, and paprika. Dredge catfish fillets in the cornmeal mixture, pressing gently to adhere.
• STEP 2.Heat oil in a large skillet over medium-high heat. Add catfish fillets and cook until golden and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• STEP 3.In a large bowl, combine shredded cabbage, sliced apples, mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss until well coated.
• STEP 4.Serve the crispy catfish fillets with the apple and cabbage slaw on the side. Enjoy!

Cooking Tips

• Make sure to pat the catfish fillets dry before coating them in the cornmeal mixture. This will help the crust adhere better.
• For extra crispiness, you can double-dredge the catfish fillets by dipping them in beaten egg before coating them in the cornmeal mixture.
• If you prefer a lighter slaw, you can use Greek yogurt instead of mayonnaise in the dressing.

Storage and Serving

• Leftover catfish can be stored in an airtight container in the refrigerator for up to 2 days.
• The slaw is best served fresh, but you can store any leftovers in the refrigerator for up to 1 day.
• To serve, place the catfish fillets on a plate and spoon the slaw alongside. Garnish with fresh herbs, if desired.