Crispy Cornmeal Catfish with Coleslaw and Cornbread

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Catfish fillets
• 1 cup Buttermilk
• 1 cup Yellow cornmeal
• 1/2 cup All-purpose flour
• 1 1/2 cups Vegetable oil, for frying
• 1 each Lemon
• 1/2 head (medium) Green cabbage, shredded
• 1 each Carrots, shredded
• 1/3 cup Mayonnaise
• 2 tbsp Apple cider vinegar
• 1 tbsp Sugar
• 1 box Cornbread mix (8.5 oz box)
• 1 each Eggs
• 1/3 cup Milk
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1/4 tsp Cayenne pepper
• 1 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 400°F and grease an 8-inch square pan. Mix the cornbread batter with the egg and milk according to the box, pour into the pan, and bake 15-20 minutes, until golden and a toothpick comes out clean. Keep it warm.
2. Make the coleslaw: whisk the mayonnaise, apple cider vinegar, sugar, and a pinch of salt in a large bowl. Toss with the cabbage and carrots and chill until serving.
3. Pat the catfish dry and cut any large fillets in half so the pieces are about the same size. Pour the buttermilk into a shallow dish, add the fish, and refrigerate 15 minutes (raw fish shouldn't sit at room temperature). Meanwhile, mix the cornmeal, flour, paprika, garlic powder, cayenne, 1 teaspoon of the salt, and the pepper on a plate.
4. Pour the oil into a large skillet to about 1/4 inch deep and heat over medium-high heat to 350°F (a pinch of the cornmeal mixture should sizzle immediately). Lift each fillet out of the buttermilk, let the excess drip off, and press it into the cornmeal mixture to coat both sides. Discard the leftover buttermilk and cornmeal mixture afterward, since both have touched raw fish.
5. Fry the fish 2 pieces at a time, 3-4 minutes per side, until deep golden and the fish flakes easily with a fork (145°F). Don't crowd the pan, or the coating will steam instead of crisp, and never leave hot oil unattended. Drain on a clean rack or paper towels (not a plate that held raw fish) and sprinkle with the remaining salt. Wash your hands, the dredging plate, and anything else that touched the raw fish.
6. Serve the catfish hot with lemon wedges, the coleslaw, and the cornbread.