Catfish Fry with Hushpuppies and Coleslaw

Ingredients

• 1½ lb catfish fillets
• 1½ cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 1 cup buttermilk
• 4 cup vegetable oil
• ½ head cabbage
• 1 carrot
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp dijon mustard
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• ½ tsp salt
• ½ onion
• 1 egg
• ½ cup milk

Steps

1. Prepare the coleslaw: Shred cabbage and carrot. In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Add shredded vegetables and mix well. Refrigerate for at least 15 minutes.
2. Prepare the catfish: In a shallow dish, combine 1.5 cups cornmeal, 0.5 cup flour, paprika, garlic powder, onion powder, cayenne pepper (if using), 1.5 tsp salt, and 0.5 tsp black pepper. Pour buttermilk into another shallow dish. Dip each catfish fillet in buttermilk, then dredge in the cornmeal mixture, pressing to coat thoroughly.
3. Prepare the hushpuppies: In a bowl, whisk together 1 cup yellow cornmeal, 0.5 cup flour, baking powder, 1 tbsp sugar, and 0.5 tsp salt. In a separate bowl, whisk together egg, milk, and finely diced onion. Combine wet and dry ingredients, mixing until just combined.
4. Heat vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C).
5. Fry the catfish: Carefully place catfish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
6. Fry the hushpuppies: Drop spoonfuls of hushpuppy batter into the hot oil. Fry for 2-4 minutes, turning occasionally, until golden brown. Remove and drain alongside the catfish.
7. Serve the fried catfish and hushpuppies immediately with the chilled coleslaw.