In Mississippi, nothing screams summer quite like Mississippi farm raised catfish. Before catfish farms became popular, my dad would set trotlines in the Peal River to catch catfish. He would clean the fish and freeze the filets in milk jugs in our freezer. Hardly a week passed that we didn’t have fried catfish. My dad loved it! I would see the frozen boxes in the sink thawing, and I knew what we were having for supper. When I was in high school, farm raised catfish became popular in all the local restaurants. My dad measured the quality of a restaurant by their catfish. Forget a steak! We always ordered catfish.
My Friday friends love it when I serve catfish at Friday Night Porch Party. Recently, I made these catfish sliders with Spicy Jalapeno slaw, and they were a hit! Your friends and family will love it too!
Crispy Fried Catfish Sliders with Spicy Jalapeno Slaw
1 package of slider buns or Hawaiian rolls (I like to grill in a skillet with a little butter)
1 pound of catfish filets cut into bun size pieces
2 eggs, beaten
2 tablespoons Creole Mustard
¾ cup yellow cornmeal
¼ cup flour
2 teaspoons Lowery's seasoned salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon lemon pepper
½ teaspoon paprika
10–12 oz. package shredded cabbage
½ red onion, sliced thin
1 jalapeno, seeded and sliced thin
¼ cup mayonnaise
¼ cup sour cream
¼ cup Cajun mustard
Salt and pepper to taste
Combine the slaw ingredients and refrigerate until time to build the sliders. Heat frying oil to 325 degrees. Combine the dry ingredients and set aside. Combine the eggs, creole mustard and catfish. Dredge the wet catfish strips in the dry batter and place on a platter until ready to fry. A few pieces at a time, fry the catfish until brown and crispy. Remove to a paper-lined platter to cool. Build the slider by topping the grilled bun with a piece of catfish and a tablespoon of slaw. Secure with a long toothpick.