Catfish is simple, tasty

This week, we are preparing a simple yet tasty fried catfish and coleslaw dish.

FRIED CATFISH AND COLESLAW

6 catfish fillets (about 5 ounces each)

1 cup flour

1⁄2 tablespoon lemon pepper

1 tablespoon Cajun seasoning

1 teaspoon cayenne pepper

Pinch cumin

2 cups buttermilk

3 cups cornmeal

4 cups oil for frying

For the coleslaw:

1 medium green cabbage

1 cup chopped arugula

1⁄2 cup shredded carrot

1⁄2 cup shredded jicama

1⁄2 cup shredded cucumber

1 tablespoon toasted sesame seeds

3 tablespoons lime juice

6 tablespoons vegetable oil

Salt and pepper, to taste

Putting it together

Start by slicing the cabbage thinly; add to a large bowl along with the arugula, carrot, jicama, cucumber and sesame seeds and mix.

Add the lime juice and oil into a small bowl and whisk it together; add some salt and pepper and add it to the bowl with the coleslaw and mix until the slaw is well dressed. Cover and put in fridge until ready to serve.

Once the slaw is done and in three separate dishes you will, on the first one, add the flour, lemon pepper, Cajun seasoning, cayenne and cumin and mix until well incorporated; on the second dish, add the buttermilk; and last, but not least, on the third dish add the cornmeal for breading.

Add the oil to a large frying pan and bring to about 350 degrees. Once the oil is hot, add one catfish fillet at a time on the flour followed by the buttermilk and then the cornmeal until all fillets are breaded. Once done with breading, add the fish fillets to the hot oil and fry two at a time to avoid overcrowding the pan.

Cook the fish for about two to three minutes on each side and remove once done and set aside on a tray with paper towels to absorb the excess oil. Serve the fish while hot along a nice helping of the coleslaw and enjoy.