1 large egg
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
.50 teaspoon black pepper
6 (4- to 5-ounce) catfish fillets
4 cups very thinly sliced green cabbage
3 tablespoons granulated sugar
2 tablespoons white vinegar
¾ cup mayonnaise
.50 cup thinly sliced red onion
.50 cup coarsely chopped fresh cilantro
.50 cup chopped bread-and-butter pickle chips
¼ cup matchstick carrots
2 tablespoons roasted ground cumin
1 tablespoon kosher salt, plus more to taste
¼ teaspoon black pepper
Peanut oil, for frying
.50 cup all-purpose flour (about 2 1/8ounces)
1 tablespoon kosher salt, divided
¾ teaspoon black pepper, divided
2 large eggs
.50 cup whole milk
2 teaspoons finely chopped garlic
2 cups panko
Make the marinated catfish:
Whisk together egg, garlic, salt, and pepper in a large, shallow bowl
until combined. Add catfish fillets, and gently toss to coat in egg
mixture. Let marinate at room temperature 30 minutes.
Meanwhile, make the coleslaw:
Place cabbage in a medium bowl. Sprinkle with sugar, and drizzle with
vinegar; toss to coat. Let stand at room temperature 10 minutes. Lightly
squeeze cabbage mixture to remove any liquid; pour off liquid. Add
mayonnaise, onion, cilantro, pickles, carrots, cumin, salt, and pepper;
stir to coat. Season with additional salt to taste. Cover and
refrigerate coleslaw until ready to use.
Make the breading:
Pour oil into a 12-inch cast-iron skillet to a depth of1 inch; heat oil
over medium to 375°F. Set a wire rack inside a large rimmed baking
sheet. Sift flour, 3/4 teaspoon salt, and1/4 teaspoon pepper into a
wide, shallow bowl. Re-sift flour mixture into a separate bowl; re-sift
mixture again into original bowl. Set aside. Whisk eggs in a separate
wide, shallow bowl until well blended; whisk in milk, garlic, 1 teaspoon
salt, and remaining 1/2 teaspoon pepper. Set aside. Stir together panko
and remaining 11/4 teaspoons salt in a separate wide, shallow bowl.
Working in batches, remove 2 catfish fillets from marinade mixture,
letting excess drip off, and dredge in seasoned flour; shake off excess.
Dip in egg mixture; let excess drip off. Dredge in seasoned panko,
pressing to adhere. Carefully place dredged fillets in hot oil. Fry
until panko is deep golden brown, 2 to 3 minutes, carefully flipping
fillets halfway through cook time and adjusting heat between batches as
needed to maintain oil temperature of 375°F. Transfer cooked fillets to
prepared rack. Repeat with remaining fillets.
Assemble the sandwiches:
Spread 1 tablespoon chopped pickles on each bun bottom; top with 1 fried
catfish fillet and about 1/2 cup coleslaw. Cover with bun tops.
Slaw can be refrigerated in an airtight container up to 3 days.
Bright, unoaked Oregon white: A to Z Wineworks Chardonnay
Recipe courtesy of Food & Wine