CHEF COREY SIBLEY / C&K CATERING
Hattie Mae's Fried Catfish with Panko Crust & Creamy Cole Slaw
1-1/2 pounds catfish fillets or bag of catfish nuggets, rinsed and patted dry
1 box (8.5-ounce) cornmeal, yellow
2 tablespoons Tony Chachere's Cajun Seasoning
1 tsp Old Bay seasoning
1/2 cup Panko bread crumbs
Canola oil, for frying
1 bag of sister Schubert Dinner Yeast Rolls
Creamy Cole Slaw:
6 cups cabbage, finely sliced (about 1 head)
1/4 cup carrot, finely sliced (1 medium carrot)
1-1/2 tablespoons minced sweet onions
3/8 cup mayonnaise
1/4 cup honey
1-1/8 tablespoons white vinegar
2 tablespoons lemon juice
3/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
2 tablespoon celery seeds
Thinly slice cabbage, carrot and onion, set aside.
In large bowl, combine remaining ingredients and beat until smooth.
Add slaw and mix well.
Cover and refrigerate for at least 2 hours before serving.
If using catfish fillets, cut in half; set aside.
In a large mixing bowl or plate, combine cornmeal, Cajun seasoning & Old Bay; set aside. In another medium bowl lightly beat egg with 1 tablespoon water to make egg wash; set aside.
Dredge each catfish fillet in Panko; dip into egg wash and coat with cornmeal Cajun mix. Set aside on a plate.
In a deep fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
Slice yeast rolls half way if using nuggets and all the way if using fillets.
Build sandwiches with fried catfish and top with creamy Cole slaw.