Pan-Fried Catfish with Mardi Gras Slaw and Jalapeo Meuniere Sauce

Pan-Fried Catfish with Mardi Gras Slaw and Jalapeo Meuniere Sauce

Yield: 24 servings (4 oz. catfish, 1 cup slaw, 1 Tbsp. sauce).

24 4-oz fillets (6 lbs.) U.S. Farm-Raised Catfish
11/2 qts. buttermilk
1 cup flour, all-purpose
1 cup flour, semolina
1 cup cornmeal
1/4 cup Parmesan, grated
1/4 cup parsley, fresh, minced
2 Tbsp. salt, kosher
2 Tbsp. thyme, fresh, minced
1 Tbsp. oregan or marjoram, fresh

Register to view the full article

Register to view this article

Already a member? .