Saturday, September 13, 2008
Spicy Catfish Po' Boys with Cajun Cole Slaw
~The Cole Slaw recipe is Chef John Folse's~
Ingredients for Slaw:
2 cups shredded purple cabbage
2 cups shredded green cabbage
1/4 cup golden raisins
1 small onion, peeled and grated
1 carrot, peeled and grated
1 tbsp minced parsley
1/4 cup vegetable oil
3 TBsps cider vinegar
1/2 cup mayonnaise
1/4 cup sugar
1/4 tsp dry mustard
1/4 tsp granulated garlic
1/2 tsp celery seed
salt and cayenne pepper to taste
Method: Toss cabbage, raisins, onion, carrot and parsley until well mixed then set aside. In a small bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Pour dressing over cabbage mixture and gently toss. Cover and refrigerate 2 hours while frying catfish.
Ingredients for Catfish:
6 x 6-8oz. catfish fillets
peanut oil for frying
1 cup buttermilk + Louisiana hot sauce to taste (marinade for catfish)
marinate catfish for at least 2 hours prior to frying.
2 cups seasoned corn flour (I use masa harina, 1 TBsp cayenne, 1 tsp. paprika, salt&pepper to taste, and a pinch of garlic and onion powders)
6 x 6-inch sliced sections of a good baguette
red onion, thinly sliced
Preheat oven to 375 degrees F. For the bread
In a large black iron skillet pour peanut oil to a depth that will cover fish by 1/2 inch. Preheat oil to 365°F. I like to do my frying outside.
Remove fish from marinade and dredge in seasoned corn flour, shaking off excess. Fry until fish pieces are golden brown. Do not overcook. Remove from skillet and drain on a cooling rack. Toast bread lightly in oven. Place 1 catfish fillet on bottom piece of the baguette. Top with sliced red onions and a big ol' portion of coleslaw and hotsauce. Add the top piece of bread and get ready for the neighbors to stop by to see what you've made.