CATFISH FILLET FRIED RECIPES

Steps:

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
• Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Steps:

• 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.
• 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.