Quick-Fix Supper: Crispy Lemon Catfish with Marinated Slaw
Cook times can vary depending on the thickness of the fish.
Ingredients
Vegetable oil
1 cup instant potato flakes
1/2 teaspoon loosely packed lemon zest
4 (4-oz.) catfish fillets
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup milk
Marinated Slaw (recipe below)
See More: 25 Quick-Fix Seafood Suppers
Preparation
1. Pour oil to depth of 1 inch into a large deep skillet; heat to 350°. Stir together potato flakes and lemon zest. Sprinkle catfish with salt and pepper. Dip catfish in milk; dredge in potato flake mixture, pressing gently to adhere.
2. Fry catfish, in batches, 3 to 5 minutes on each side or until golden brown and fish just flakes with a fork. Drain on a wire rack over paper towels. Serve with Marinated Slaw.
Ingredients
1 (16-oz.) package shredded coleslaw mix
1 1/2 cups fresh corn kernels (about 3 ears)
2 medium-size Kirby cucumbers, sliced into half-moons
1/2 cup chopped fresh cilantro
1 cup jarred mild banana pepper rings, drained
2 garlic cloves, minced
1 cup rice vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 teaspoon black pepper
1/2 cup mayonnaise
Preparation
Combine coleslaw mix, corn kernels, cucumbers, cilantro, banana pepper rings, and garlic in a large zip-top plastic freezer bag. Whisk together vinegar, sugar, kosher salt, cumin, crushed red pepper, and black pepper; add to bag. Seal bag, and turn to coat. Let stand 30 minutes. Drain; transfer to a serving bowl. Stir in mayonnaise to coat.
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