Southern-Fried Catfish "Katsu"
- Women`s Corner
- September 1, 2022
Flaky, buttermilk-brined catfish is accompanied by a crunchy slaw (in place of katsu’s standard shredded cabbage) and some white rice. To finish, drizzle with tartar and katsu sauce. The latter is commonly found in grocery stores, but if you can’t track it down we include a recipe for it in our Chicken Katsu recipe; you likely already have the ingredients needed!
Ingredients:
For Catfish:
- 3/4 c. buttermilk
- 1 tbsp. hot sauce (optional)
- Kosher salt
- Freshly ground black pepper
- 2 catfish fillets (each about 3 to 5 oz.)
- 3/4 c. yellow cornmeal
- 2 tbsp. all-purpose flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 (24-fl oz.) bottle vegetable oil, for frying (3 c.)
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For slaw:
- 1/3 c. mayonnaise
- 2 tbsp. apple cider vinegar
- 1 tbsp. Dijon mustard
- 1 tbsp. granulated sugar
- 1/2 tsp. celery seeds (optional)
- 1/4 medium head green cabbage, thinly sliced
- 2 medium carrots, grated
- Kosher salt
- Freshly ground black pepper
For serving:
- White rice
- Katsu sauce
- Tartar sauce
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Method: In a large bowl or resealable bag, combine buttermilk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours. In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and celery seeds, if using. Season with salt and pepper. Add cabbage and carrots and toss until well coated in the dressing. Season to taste with more salt and pepper, then refrigerate until ready to serve.
In a large shallow bowl, whisk to combine cornmeal, flour, 1 ½ teaspoons salt, 1 teaspoon pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Coat in cornmeal mixture and place on a large plate. Repeat with additional fillet.
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Fill a 12” high-sided skillet with oil (it should come up about halfway), and line a large plate with paper towels. Heat over medium until oil reaches 350°, then fry catfish until golden and cooked through, about 2 minutes per side. Transfer to the paper towel-lined plate and season with salt. To serve, add a scoop of slaw and rice to each plate and top with catfish. Drizzle fillets with katsu and tartar sauce.
This recipe is taken from https://www.delish.com/
