Catfish Parlour Coleslaw Recipes

AMISH SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

DEEP FRIED CATFISH W/ APPALICHIAN COLE SLAW

Steps:

• 1. CATFISH: rinse catfish filets and let drain in strainer for at least 30 mins
• 2. To me the most important thing you can do for this dish is to clean them cats good! Some people say the red streak (fat) down the middle of the filet does not change the flavor of the fish BUT I have found it does it gives it that "fishy" taste to me! Ok I did a few photos to show what i mean on the cleaning, trimming and cutting into fingers.....Hope this helps :)
• 3. Cut the filets in half following the middle split in the filet. trim the thickest part of the red or brownish color off the filet after you cut in half.
• 4. Cut each diagonally into fingers you will get 2 to 3 "fingers" per piece of catfish depending on size
• 5. Place fingers in bowl
• 6. In separate bowl mix up buttermilk, hot sauce and lemon or lime juice and pour over catfish. Let this soak for around 30 minutes
• 7. In a big Ziploc bag place flour, cornmeal mix and Cajun seasoning. I don't add extra salt because the seasoning seems to have plenty but add it if you think it needs it pepper to :) Shake the mix around to get good and mixed up.
• 8. Finger drain your catfish (just pick up a few and let them drain shake off some of the liquid) and add to flour mixture add a few and shake them around and then add a few more and shake them around repeat until all are in bag and coated with flour/cornmeal mix. If you seem to be running low on the mix or fingers are not coated good toss in a handful of flour and shake some more :)
• 9. Let catfish hang out in Ziploc bag while you heat your oil to 350 degree once oil is hot place a few fingers into it and fry until nice and brown. Do this in batches so you don't over crowed the pot.
• 10. Once nice and brown remove to wire rack or plenty of paper towels to drain
• 11. "APPY Slaw" Appalachian Cole Slaw
• 12. Cut, Chop and Finely dice cabbage. Peel, cut, chop and Finely dice Carrots. Finely dice green onions and put in a bowl together.
• 13. In a separate bowl mix everything for the slaw dressing.
• 14. Pour dressing over cabbage mixture and mix well. Taste to see if you want more mayo or vinegar or mustard Make this your own if it is to much vinegar add a little mayo and a sprinkle of sugar, to sweet add a drop of mustard or vinegar. Just play to get your favorite flavor out of this that how we do it up here in the Appy Mountains :)
• 15. Tonight I served the catfish and slaw with simple crocks of baked beans and my homemade Jalapeno Tartar Sauce (recipe posted)

DAVE'S COLESLAW

Steps:

• In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
• In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

CATFISH PO BOY

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.