- 4
Ingredients
- Fish:
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 Tablespoon grated lemon peel
- 3/4 teaspoon coarse pepper
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1 1/2 lb. catfish fillets, cut lengthwise into 1-inch strips
- 6 Tablespoons canola oil
- Slaw:
- 1 (12 oz.) pkg. broccoli slaw (4 cups)
- 2 Tablespoons water
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sliced green onions
Preparation
Step 1
1. Combine cornmeal, flour, lemon peel, 3/4 teaspoon pepper and 1/2 teaspoon salt in shallow bowl. Pour buttermilk into another shallow bowl. Dip fish strips in buttermilk; dip in cornmeal mixture to coat completely. Place on foil-lined large rimmed baking sheet.
2. Heat 2 Tablespoons of the canola oil in a large skillet over medium-high heat until hot. Cook fish in three batches 4 minutes or until crisp and golden brown, turning once. Remove fish. Repeat with remaining canola oil and fish, adding additional oil if needed.
3. Heat another large skillet over medium-high heat until hot. Add broccoli slaw and water; cover and cook 1 minute or until slaw is slightly wilted.
4. Meanwhile, whisk lemon juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl. Stir in steamed slaw and green onions; toss to coat. Serve with fish.