Catfish with Kohlrabi Slaw with Pickled Jalapenos

Catfish with Kohlrabi Slaw with Pickled Jalapenos
A delicious Southern recipe from New York City restauranteur, John Seymour.

Ingredients for Blackened Spice for Catfish

  • 2T smoked paprika
  • 2t Garlic Powder
  • 2t Onion Powder
  • 2t Oregano
  • 2.5t Kosher Salt
  • 2t Black Pepper
  • 1t cayenne
  • 1t ancho chili powder
  • 1/2t cinnamon
  • 1/2t allspice

Ingredients for Catfish Breading

  • 1C Fine Cornmeal
  • 1T Blackened Spice
  • 1T Old Bay

Ingredients for Catfish

  • 1qt canola oil
  • 4 ea 6oz Catfish filets
  • 1C Buttermilk
  • 1T blackened spice
  • 1t kosher salt
  • 4pc grilled scallions
  • 1ea large pickled jalapeno, sliced

Ingredients for Kohlrabi Slaw

  • 2pc kohlrabi
  • 2pc carrots
  • 1/4C pickled shallots
  • 1/2C grape tomatoes halved
  • 1/4C dried cranberries
  • 1T dijon mustard
  • 2t sherry vinegar
  • 1/4C chopped parsley
  • 3/4C mayo to taste

Directions for Catfish

1) Season Catfish with blacked spice and kosher salt. Dip in Buttermilk. Allow excess to drip off.

2) Dredge in seasoned cornmeal mixture.

3) Fry at 325 for approximately 7-8 minutes.

4) Serve over kolhrabi slaw. Garnish with pickled jalapeno slices and grilled scallions.

Directions for Slaw

Peel and grate carrots and kohlrabi. Finely chop pickled shallots. Mix all ingredients add salt & pepper to taste.

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