Pan-Fried Catfish Fingers on Warm Summer Slaw

Finally, I did the catfish recipe I'd had in the queue! I simply chose this one out of the latest edition of Cooking Club magazine due the fact that I don't think I eat enough fish. They're supposed to be good for you and all. I am a little leary of fish because it always seems like so much could go so wrong so quickly.

Pan-Fried Catfish Fingers on Warm Summer Slaw

from Cooking Club of America
click to print

FISH
1/2 c yellow cornmeal
1/2 c all-purpose flour
1 tbsp grated lemon peel
3/4 tsp coarse pepper
1/2 tsp salt
3/4 c buttermilk
1 1/2 lb. catfish fillets, cut lengthwise into 1-inch strips (I used 2 lb and it required just a little more breading)
6 tbsp canola peanut oil

SLAW
1 (12-oz.) pkg. broccoli rainbow slaw (4 cups)
2 tbsp water
1 1/2 tbsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 c sliced green onions

Combine cornmeal, flour, lemon peel, 3/4 teaspoon pepper and 1/2 teaspoon salt in shallow bowl or maybe an 8x8" baking dish.

Pour buttermilk into another shallow bowl or maybe a 9x5" loaf baking dish.

Dip fish strips in buttermilk; dip in cornmeal mixture to coat completely. Place on foil-lined large rimmed baking sheet.

Heat 2 tablespoons of the oil in large skillet over medium-high heat until hot. Cook fish in batches 4 minutes or until crisp and golden brown, turning once.

Remove fish. Repeat with remaining oil and fish, adding additional oil if needed.

Uh, yeah, definitely keep your eye on the oil requirements. I neglected that on a batch or two and yielded some burnt-breading.

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.

Meanwhile, whisk lemon juice, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl.

Stir in steamed slaw; toss to coat. Serve with fish.

The fish turned out well, nicely lemon-flavored without being overbearing.  If you are unfamiliar with catfish it is a really mild fish and doesn't have much of a fishy taste at all. For me, that's alright, though I am not opposed to the fishy. It was really unfortunate that I didn't pay enough attention to the oil levels when frying the fish that most of the breaded fingers wound up with black bits on them. That the breading fell off of some of the fingers wasn't bad in that case. Breading adherance wasn't the greatest.

As for the slaw, it was alright, but nothing to write home about. I should've kept a closer eye on how long it steamed so that there was some crunch. Maybe the green onions I omitted were the key for kick-assedness?

So now I have scads of fish leftovers. I'm thinking the fish would reheat very well in the oven and would be suited for fish tacos, fish sandwiches, and even as a topping on a pile of lightly-dressed greens. If push comes to shove, nuke a finger in the morning and eat it, wrapped it paper towel for grease absorption, on the way to work. Or maybe just eat the fingers cold.

Cost:

• cornmeal: $0.29
• flour: $0.16
• lemon: $0.79
• buttermilk: $0.50
• catfish: $14.40
• rainbow slaw: $2.50

Total: $14.73 or $3.68 for each of 4 servings if you used 1.5 lbs of fish. If you used 2 lbs of fish like I did, it'll be more like $18.64 or $3.73 for each of 5 generous servings.

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