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Recipes

Pan-Fried NC Catfish with Organic Napa Cabbage & Cucumber Slaw

Serves 4

  • 2 organic cucumbers, seeded & julienne
  • 2 lemons juiced & zested, OPTIONAL
  • 4 Catfish filets, rinsed
  • ½ head organic Napa cabbage, shredded
  • 2 tb. honey
  • 1 cup organic buttermilk
  • 1 cup extra Virgin olive oil
  • ¼ cup water
  • 1 egg
  • 1 small red onion or scallion, thinly sliced
  • ¼ cup ground pecans, OPTIONAL
  • 1 cup organic cornmeal
  • 2 tb. dill or basil, chopped
  • Salt & pepper to taste

Beat egg into buttermilk and place catfish in the mixture. Refrigerate for an hour or more. Process the pecans (optional) in a food processor to a fine powder. Mix pecan powder with cornmeal. Season with salt & pepper. Prepare the cucumbers, onion and Napa cabbage and fold together in a bowl. Optionally, before juicing the lemon, zest and finely chop the rind. Add together lemon juice, olive oil, honey, basil/dill and water. Whisk thoroughly. Add lemon zest. Pour dressing over vegetables, mix well and refrigerate for at least an hour. Preheat frying pan, cover bottom with a ¼ inch of oil. Heat until hot (not scalding). Remove catfish from buttermilk. Allow excess to drip. Dust thoroughly in cornmeal mixture. Fry until lightly browned on each side, about 3-4 minutes per side. Remove and place on a paper towel to absorb excess oil. Serve catfish topped with slaw & a spoonful of dressing.

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