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Crispy Fried Catfish with Coleslaw (Southern Plate)

This classic Southern dish features crispy, golden fried catfish served alongside a creamy, tangy coleslaw. It’s a comforting, flavor-packed meal perfect for family dinners or casual gatherings.
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Ingredients Method Notes

Ingredients
  

For the Catfish:
  • 4 catfish fillets
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Oil for frying
For the Coleslaw:
  • 3 cups shredded cabbage
  • 1 carrot grated
  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste

Method
 

  1. Place catfish fillets in buttermilk and let soak for 20–30 minutes.
  2. In a bowl, mix cornmeal, flour, paprika, garlic powder, salt, and pepper.
  3. Heat oil in a deep pan to 350°F (175°C).
  4. Remove fish from buttermilk and coat evenly in the cornmeal mixture.
  5. Fry fillets in batches for 3–5 minutes per side until golden and crispy.
  6. Transfer to a wire rack to drain excess oil.
  7. In a separate bowl, combine cabbage, carrot, mayonnaise, vinegar, sugar, salt, and pepper.
  8. Mix well and refrigerate for at least 30 minutes before serving.
  9. Serve the crispy catfish hot with chilled coleslaw on the side.

Notes

  • Store leftover fish in an airtight container in the fridge for up to 2 days.
  • Reheat in the oven or air fryer to keep it crispy.
  • You can add hot sauce or cayenne pepper for extra heat.
  • Substitute Greek yogurt for mayo in coleslaw for a lighter option.