Name: Southern-Fried Catfish "Katsu"
Prep time: 25 min
Total time: 2 h 45 min
Yield: 2 serving(s)
Ingredients: 3/4 c. buttermilk; 1 tbsp. hot sauce (optional); Kosher salt; Freshly ground black pepper; 2 catfish fillets (each about 3 to 5 oz.); 3/4 c. yellow cornmeal; 2 tbsp. all-purpose flour; 1 tsp. paprika; 1 tsp. garlic powder; 1 (24-fl oz.) bottle vegetable oil, for frying (3 c.); 1/3 c. mayonnaise; 2 tbsp. apple cider vinegar; 1 tbsp. Dijon mustard; 1 tbsp. granulated sugar; 1/2 tsp. celery seeds (optional); 1/4 medium head green cabbage, thinly sliced; 2 medium carrots, grated; Kosher salt; Freshly ground black pepper; White rice; Katsu sauce; Tartar sauce

Step 1In a large bowl or resealable bag, combine buttermilk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Step 2In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and celery seeds, if using. Season with salt and pepper. Add cabbage and carrots and toss until well coated in the dressing. Season to taste with more salt and pepper, then refrigerate until ready to serve.

Step 3In a large shallow bowl, whisk to combine cornmeal, flour, 1 ½ teaspoons salt, 1 teaspoon pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Coat in cornmeal mixture and place on a large plate. Repeat with additional fillet.

Step 4Fill a 12” high-sided skillet with oil (it should come up about halfway), and line a large plate with paper towels. Heat over medium until oil reaches 350°, then fry catfish until golden and cooked through, about 2 minutes per side. Transfer to the paper towel-lined plate and season with salt.

Step 5To serve, add a scoop of slaw and rice to each plate and top with catfish. Drizzle fillets with katsu and tartar sauce.