CRISPY PAN-FRIED CATFISH WITH HOT SLAW

Crispy Pan-Fried Catfish with Hot Slaw image

Frying fish in peanut oil (like using lard for fried chicken) gives catfish the crispiest, least greasy coating imaginable.

Yield serves 4

Number Of Ingredients 21

Ingredients

4 catfish fillets (1 1/2 pounds total)
1 cup buttermilk
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup fine white cornmeal
Pinch of cayenne, or to taste
Peanut oil, for frying
Lemon wedges
Hot Slaw (recipe follows)
1 medium head of red cabbage, cored and thinly sliced (about 16 cups)
Juice of 1 lemon
Juice of 1 lime
1 1/2 teaspoons raw cane sugar (white may be substituted)
2 teaspoons kosher salt, or more to taste
2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired)
1 large red onion, cut in half and sliced lengthwise into 1/4-inch-wide slices
1 garlic clove, smashed and peeled
1 tablespoon expeller-pressed vegetable oil
4 tablespoons (1/2 stick) unsalted butter
2 bunches fresh cilantro, coarsely chopped (cup)
(serves 4 with leftovers)

Steps:

Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces. Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper. Marinate the catfish in the buttermilk at room temperature for 1 hour.
In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
Drain the catfish in a colander, and lay the pieces on a plate. Season them with 1/2 teaspoon salt. Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350°F over medium heat. In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan. Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so. When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain. Repeat until all the catfish has been fried. Serve with lemon wedges and hot slaw.
In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.