Tuesday, January 4, 2011

Catfish Coleslaw Sub

I tend to be partial to members of the sunfish or perch family when it comes to freshwater fish. I have always found catfish to taste murky or muddy. Not so with this presentation. Frying catfish dredged in cornmeal, topping  with a tangy coleslaw and nestling in a split baguette makes it delicious and satisfying.

For the slaw;

1 half head green cabbage sliced as thin as you can
1 small onion sliced thin
1 Anaheim chili seeded and sliced thin
Dijon mustard
cider vinegar
salt & pepper

Mix together the veggies in a large bowl. Add mustard, vinegar, salt and pepper to your taste. I probably did 2 tablespoons each of mustard and vinegar and a teaspoon of salt and a few grinds of pepper.

I like my slaw lightly dressed and not sweet with lots of tang and this fits the bill, especially when used as a foil for fried food or barbecue. Of course this recipe makes way more than a couple of sandwiches worth so I recommend you do what I did and eat the rest.

For the fish;

1 tablespoon butter or oil
1 catfish fillet
salt and pepper

Season the fish with salt and pepper. Dredge in cornmeal to coat. Heat oil or butter in pan until oil is shimmery or butter has stopped foaming up.

Fry fish for about 5 minutes a side for a 1" thick piece. Since I broke the fillet in half along the middle to make 2 sandwiches, it was easy to see whether it was done or could use a couple more minutes.

For the sandwich;

Split a hunk of baguette as long as the fish in half lengthwise. Top with half of the fillet and a big spoonful of the spicy, tangy slaw. Enjoy!


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