CATFISH WITH CORNMEAL AND COLE SLAW ENJOY DAN:

FRIED CATFISH WITH CORNMEAL AND COLE SLAW by CHEF DAN:

Serves 4

INGREDIENTS:

4-6 catfish fillets

1 cup buttermilk

1 tablespoon Old bay seasoning

3/4-cup cornmeal

1/2-cup flour

1 teaspoon EACH garlic powder, onion powder, and smoked paprika

1/2-teaspoon cayenne

4-tablespoons grape-seed oil

Cole slaw (recipe to follow)

DIRECTIONS: 

1.   Soak the catfish in the buttermilk.

2.   In a bowl mix Old Bay with the cornmeal, flour,  and spices together

3.   Remove catfish from buttermilk and dredge in cornmeal mixture.

4.   In a cast-iron skillet add oil over medium-high heat when sizzling.

5.   Shake off excess cornmeal and gently place in hot skillet.

6.   Fry until golden brown about 3-4 minutes.

7.   Turnover and fry another 3-4 minutes, until golden brown.

COLE SLAW:

Serves 4

INGREDIENTS.

1-(10 Oz) bag of shredded coleslaw mix

1/2-cup mayonnaise

1 carrot, shredded

3 tablespoon balsamic vinegar

1/4-cup brown sugar

1 tablespoon Dijon mustard

2 tablespoons feta cheese

1 tablespoon cilantro

Sea salt to taste

DIRECTIONS:

1.   Mix all ingredients together except coleslaw in a large bowl and combine well.

2.   Add Cole slaw and toss toss to coat.

3.   Cover and refrigerate for several hours or overnight to allow flavors to blend.

 ENJOY DAN:                                     BON-APPETITE!!