Cornmeal-Crusted Catfish With Hush Puppies And Coleslaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Fish · pescatarian, high-protein

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Ingredients

• 4 (6 oz each) catfish fillets
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup buttermilk
• 1 large egg
• 1 1/4 cups, for frying canola oil
• 1 small, grated yellow onion
• 1/2 tbsp granulated sugar
• 1 12 oz bag coleslaw mix
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 2 tsp total kosher salt, black pepper and cayenne

Method (tap to check — screen stays awake)

1. Toss the coleslaw mix with mayonnaise, vinegar and a pinch of salt, then chill so the cabbage softens slightly but stays crunchy.
2. Mix 1 cup cornmeal with the flour, sugar, grated onion, half the buttermilk and the egg to make a thick hush puppy batter; let it rest 10 minutes.
3. Season the remaining cornmeal hard with salt, pepper and cayenne. Soak the fillets in the rest of the buttermilk, then press into the cornmeal.
4. Heat the oil to 350F in a deep skillet. Drop tablespoons of batter and fry 3 minutes, turning, until the hush puppies are dark gold and sound hollow when tapped.
5. Fry the catfish 4 minutes per side until the crust is crisp and the fish flakes into clean white curds at the thickest point.
6. Drain everything on a rack, salt while hot, and serve with the cold slaw alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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