Southern Fried Fish With Creamy Remoulade Coleslaw Recipes

SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW

Southern Fried Fish with Creamy Remoulade Coleslaw image

This southern fried fish is a recipe you'll come back to time and again, thanks to the crispy cornmeal fried snapper and creamy coleslaw. Fish fillets get dipped in a flour and cornmeal mixture that is well seasoned with a Cajun spice blend. Then they're pan-fried until golden and crispy. Serve with a flavorful coleslaw of mayo, apple cider vinegar and celery seed that's reminiscent of a creamy remoulade sauce.

Provided by Eddie Jackson

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons finely chopped dill pickles
1 tablespoon apple cider vinegar
2 teaspoons hot sauce
2 teaspoons ketchup
1/4 teaspoon celery seed
Kosher salt and freshly ground black pepper
One 14-ounce bag coleslaw mix
2 scallions, thinly sliced
Canola or vegetable oil, for frying
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon Cajun seasoning
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/4 cup hot sauce
Four 6-ounce skinless red snapper fillets

Steps:

For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Oven-Fried Catfish with Rémoulade Sauce image

Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

Make fish:
Preheat oven to 500°F with rack in middle.
Brush a baking pan with 2 tablespoons oil.
Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
Make rémoulade while fish bakes:
Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

COLESLAW WITH REMOULADE DRESSING

Coleslaw with Remoulade Dressing image

Provided by Gabe Soria

Categories Salad Side Vegetarian Low Cal High Fiber Backyard BBQ Carrot Summer Cabbage Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
4 large carrots, peeled, shredded
2 teaspoons coarse kosher salt, divided, plus more for seasoning
2/3 cup mayonnaise
1/3 cup Creole mustard
3 large green onions, chopped
3 tablespoons chopped fresh parsley
1 small celery stalk, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar

Steps:

Place cabbage in large colander; place carrots in medium colander. Toss cabbage with 1 1/2 teaspoons coarse salt. Toss carrots with 1/2 teaspoon coarse salt. Let stand 1 hour, tossing occasionally. Drain both vegetables; transfer to large bowl. Whisk mayonnaise and all remaining ingredients in medium bowl. Season dressing to taste with coarse salt and pepper.
Drain any liquid from vegetables; toss with enough dressing to coat.

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