Southern Oven-Fried Catfish with Tarter Sauce & Buttermilk Coleslaw
Cookin' up some kindness This post goes out to my Canadian friend Dara way up yonder at Cookin...
Now I’m not a big fan of soaking fish in milk for long periods unless it’s really oily, dark or if I just don’t have a hankering for the taste. In this recipe, I wanted to give Dara a true taste of southern cookery plus I just didn’t feel like fooling around with an milk and egg bath. The buttermilk will do just fine replacing the egg-milk mixture and will give it just the right down-home tang I feel is needed.
Now Dara and everyone else, I have chosen to give you an ‘oven fried’ version of these fillets. You and I know, just like southern fried chicken, it ain't gonna taste the same as good ol’ fried but I know Dara is not into frying anymore these days. To be true to southern cooking, deep fry (like I did) these fillets for what I think is a tastier and better eating. Something about the hot oil setting up the crust of the batter and sealing in the moisture of the delicate flakey flesh doesn’t magically happen in the oven. On the other hand, we can cheat on some good potato logs I call Simply the Best Oven Fries and not miss any flavor. By pre-baking them first, the potatoes have enough time to steam to a nice texture and the seasoned coating along with the oil will seal in moisture all while creating a crispy outer crunch. To me, there’s nothing better to go along with crispy catfish than homemade fries, tarter sauce and creamy slaw. Enjoy!
1 large cabbage, shredded
1 carrot, shredded
1 tablespoon grated onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Sea salt & fresh ground black pepper to taste
1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped bread & butter pickles, sweet or dill relish, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste
1/4 cup buttermilk
1/2 teaspoon cider vinegar
1 tablespoon brown mustard
1/2 cup plain cornmeal
1 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Coat a broiling pan with olive oil. Heat broiler oven to 475 F.
Remove fillets one at a time and dredge in the cornmeal mixture. Place on the pan separating the fillets about an inch apart. Turn up the broiler to 500 degrees and place pan about 4 inches under the broiler. Cook about 4 minutes per side. Test fillets with a fork checking the thickest part of the fish. Serve with lemon wedges and tarter sauce.