Southern Fried Fish With Creamy Remoulade Coleslaw Recipes

SOUTHERN-STYLE FRIED FISH SANDWICH RECIPE - (4.6/5)

Steps:

• Coleslaw: Mix together the mayonnaise, buttermilk, celery salt, pepper, sugar, vinegar, and lemon juice in a large bowl. Add the shredded cabbage and carrots and gently toss until evenly coated. Refrigerate until ready to serve, at least 3 hours. Herb tartar sauce: Mix together all of the ingredients and refrigerate until needed, at least 1 hour. Fish: Season both sides of the fillets with salt and pepper. Set up 3 separate bowls-one filled with the flour, one with the cornmeal, and one with the eggs. Dredge the fillets in the flour, then in the eggs, and then into the cornmeal. Heat the oil in a large skillet over medium heat. Once the oil is hot, cook the fish filets in batches until golden brown, about 6 to 8 minutes, flipping them halfway through cooking. Remove the fish from the skillet and place on a paper towel-lined platter. Sandwiches: Spread about 1 1/2 tablespoons tartar sauce on each side of each kaiser roll. Place 2 fish fillets in each sandwich, spreading another layer of tartar sauce between the fillets. Serve immediately while fish is still warm, with the coleslaw on the side.

SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW

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.