Southern-Fried Catfish "Katsu"

• 분량: 2 servings
• 활동 시간: 25 minutes
• 총 시간: 2 hours 45 minutes

재료

3/4 c. buttermilk

1 tbsp. hot sauce (optional)

Kosher salt

Freshly ground black pepper

2 catfish fillets (each about 3 to 5 oz.)

3/4 c. yellow cornmeal

2 tbsp. all-purpose flour

1 tsp. paprika

1 tsp. garlic powder

1 (24-fl oz.) bottle vegetable oil, for frying (3 c.)

1/3 c. mayonnaise

2 tbsp. apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. granulated sugar

1/2 tsp. celery seeds (optional)

1/4 medium head green cabbage, thinly sliced

2 medium carrots, grated

Kosher salt

Freshly ground black pepper

White rice

Katsu sauce

Tartar sauce

방향

In a large bowl or resealable bag, combine buttermilk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.

In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and celery seeds, if using. Season with salt and pepper. Add cabbage and carrots and toss until well coated in the dressing. Season to taste with more salt and pepper, then refrigerate until ready to serve.

In a large shallow bowl, whisk to combine cornmeal, flour, 1 ½ teaspoons salt, 1 teaspoon pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Coat in cornmeal mixture and place on a large plate. Repeat with additional fillet.

Fill a 12” high-sided skillet with oil (it should come up about halfway), and line a large plate with paper towels. Heat over medium until oil reaches 350°, then fry catfish until golden and cooked through, about 2 minutes per side. Transfer to the paper towel-lined plate and season with salt.

To serve, add a scoop of slaw and rice to each plate and top with catfish. Drizzle fillets with katsu and tartar sauce.