Catfish or white fish marinated in buttermilk, coated in a crispy cornmeal-Cajun breading, and fried to a golden crust. Served with a fresh coleslaw, lemon, and a dash of hot sauce.
Ingredients
- 700 g catfish or pollock fillets
- 250 ml buttermilk
- 140 g fine cornmeal
- 80 g all-purpose flour
- 1 tbsp Cajun seasoning
- to taste fine salt
- to taste ground black pepper
- 1 l vegetable oil for frying
- 300 g shredded white cabbage
- 100 g grated carrot
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 piece lemon
- to taste hot sauce
Method
- Pat the fish fillets dry with paper towels until the surface is no longer moist, then season them with salt and pepper.
- Place the fish in the seasoned buttermilk and let marinate in the fridge until the flesh is slightly firmed up and well coated.
- Mix the cornmeal, all-purpose flour, and Cajun seasoning in a shallow dish; the breading should smell like paprika, garlic, and pepper.
- Prepare the coleslaw by mixing the cabbage, carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper; let rest until the cabbage begins to soften while remaining crunchy.
- Drain the fillets without drying them, dredge them in the breading, then press gently to form an even coating over the entire surface.
- Let the breaded fillets rest on a wire rack until the coating looks damp in places and adheres well to the fish.
- Heat the oil in a deep sauté pan until a pinch of breading sizzles immediately upon contact without burning.
- Fry the fillets in small batches, turning halfway through, until the crust is deeply golden and dry to the touch, and the flesh flakes easily.
- Drain on a wire rack or paper towels, salt lightly right out of the oil, then serve hot with the coleslaw, lemon wedges, and hot sauce.
Nutrition
Per serving
- Energy
- 666.4 kcal
- Protein
- 40.72 g
- Carbohydrate
- 54.47 g
- Fat
- 31.94 g
- Fibre
- 4.69 g
- Calcium
- 677.43 mg
- Iron
- 1.77 mg
- Magnesium
- 92.2 mg
