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’ Canuck where I can always count on good food and generosity. We have followed each other for about a year now and I think it’s time to show her a little southern hospitality.

When I think back on my earlier days, about a year and a half ago, of starting this recipe blog, it never occurred to me the many people so far away who would take the time to comment, leave a kind word of encouragement, a compliment, bit of guidance, even a helpful critique; not that Canada is that far away. I receive comments from the world over, hits from locations I have no clue of their whereabouts and from people I know I will never meet nor probably ever hear from again. So when I do find one, a person of interest and one that I like, I do my darnest to hold on and stay in contact. That’s not easy in a blogosphere when in one day, several hundred messages can unleash upon me from the several sites feeding from this post. Folks, I do my best.

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!

Buttermilk Slaw

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

There is one southern tradition I believe in and that is draining cabbage of its water before making slaw. Nothing worse than 'soupy' slaw after setting around a few hours. A head of cabbage has a lot of moisture and by tossing it with 1 1/2 teaspoons of salt in a colander, letting it drain for an hour will remove the excess water allowing the slaw to remain nice and crisp throughout the meal, even for the next. Just be sure to rinse well under running water, drain and allow to dry on a towel before proceeding with the recipe.

Mix the carrots and cabbage in a large bowl. Stir the remaining ingredients together and mix into the cabbage coating well. Refrigerate at least 2 hours and up to 6 hours before serving.

Homemade Tarter Sauce

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

Blend together and refrigerate until ready to serve.

Buttermilk Battered Fish Fillets

for each pound of fish fillets

good for catfish, brim, perch - any lake fish or fillets of choice

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

Whisk the buttermilk, vinegar and mustard in a wide bowl and add the fish fillets coating well. Let set for 30 minutes. Mix remaining ingredients in a shallow bowl and set aside.
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.