Chef Alex Belew from Dallas & Jane made Winner Winner Catfish Dinner Sliders. Alex is one of ten chefs competing in The Great Slider Showdown on Saturday, June 30 from 4pm-7pm at The Factory in Franklin, 230 Franklin Rd, Franklin, TN 37064. Ten chefs from around the South will be creating delicious sliders, and one chef will walk away with the grand prize of $3000 cash. Celebrity judges include Food Network stars Alton Brown and Maneet Chauhan. Proceeds from the event go to benefit Graceworks' Summer Food Program. For tickets or more information, go to greatslidershowdown.com . The new Dallas & Jane restaurant is located at 352 W. Northfield Blvd. Murfreesboro, TN 37129. Currently they are only open for lunch. For more information, go to dallasandjane.net or call (615) 624-6489.
WINNER WINNER CATFISH SLIDERS
This is a Creole Carolina Classics Catfish Slider with Shaved Onion Slaw, Spiced Duke’s Mayonnaise, and Good Pickles.
GREEN PEPPER DUKES MAYO
1/4 c Dukes Mayo
3 Tbsp. Green Pepper Cholula
2 tsp. lime juice
1 tsp. lime zest
1 tsp. kosher salt
1/4 tsp. black pepper
ONION CABBAGE SLAW
1/4 head of green cabbage, shredded thinly on a mandolin
1/2 medium sweet yellow onion, shredded thinly on a mandolin
2 Tbsp. minced parsley
1 Tbsp. minced cilantro
1 Tbsp. minced chives
1 tsp. celery seed
4 Tbsp. apple cider vinegar
2 Tbsp. canola oil
2 Tbsp. sugar
1 Tbsp. salt
1 tsp. black pepper
Place shredded cabbage and onion in a bowl. Add all other ingredients and mix well to combine. Allow to sit for 5 minutes for flavors to develop and to breakdown the cabbage.
BREAD & BUTTER PICKLES:
You can use high quality store bought. We make ours in house.
1/2 c all-purpose flour
1/4 c buttermilk
1/2 c Anson Mills Coarse Yellow Cornmeal
1 tsp. Old Bay seasoning
salt and pepper to taste
1 lb. catfish, cut into 2 oz portions
1 qt. frying oil, peanut preferably
Set up three bowls, one containing flour, one containing egg and buttermilk, and one containing the cornmeal. Season the catfish with the old bay and salt and pepper. Season the flour, egg mix, and cornmeal with salt and pepper as well and mix to combine.
Dredge the catfish in the flour, then the egg mix, then the cornmeal and set aside for 10 minutes to allow breading to be absorbed.
Heat oil to 360 and fry each piece of catfish for 2-3 minutes or until perfectly cooked. Immediately drain on paper towels and season with kosher salt.
To assemble the slider:
Cut the bun in half. Place a spoonful of the green pepper mayo on the bottom of the bun and place a pickle on top of the sauce. Add the catfish on top of the pickle and top with the slaw. Devour immediately!!