RECIPE # 5016 - PANKO ENCRUSTED CATFISH, Thursday, June 6, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5016 - PANKO ENCRUSTED CATFISH, Thursday, June 6, 2013

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CHEF COREY SIBLEY / C&K CATERING

Hattie Mae's Fried Catfish with Panko Crust & Creamy Cole Slaw

 

Ingredients

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 egg

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

 

Directions:

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.

 

Directions:

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.

 

Sandwiches:

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.

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