- 1 lb. catfish
- 1 ½ cups buttermilk
- 1 cup flour or cornmeal for dregging
- 2 tbsp. sesame seeds (I like a natural and black mix)
- 1 tsp.+ Bayou Ya-Ya
- salt and pepper
- oil for frying
Several hours before you are ready to eat, place catfish in a shallow dish and cover with buttermilk. Top and refrigerate. Mix flour or cornmeal with sesame seeds and Bayou Ya-Ya; set aside. Pour a thin layer of oil (about ¼”) into a heavy-bottomed skillet and turn on medium heat. Remove catfish from refrigerator and drain in colander but do not wash. Cut into pieces if you’d like or leave in whole filets. Season the catfish with Bayou Ya-Ya, salt, and pepper. When the oil shimmers, add the catfish and fry until golden brown on both sides. Serve immediately with cabbage salad.
Note: This is one of my favorite meals. In fact, my husband asked me, gently, to stop making the cabbage salad for a few weeks, as we ate it so often. But I just couldn’t comply to his request.
Cabbage Salad Ingredients
- 1 head cabbage, shredded (do not use core as it is bitter) 1 carrot, cut into matchstick pieces
- 3 green onions, sliced
- 3 tbsp. fresh cilantro, chopped
- ¼–½ cup rice wine vinegar
- 2 tsp. toasted sesame oil
- 1 tsp. fresh ginger grated
- 1–2 tsp. fish sauce
- ¼ tsp. chili oil
- ¼ tsp. salt
- 1/8 tsp. pepper
- pinch of sugar
- 2 tbsp. sesame seeds (natural and black mix)
Mix all chopped vegetables–cabbage, carrot, green onion, and cilantro– in a large bowl. Set aside. In another bowl, mix the remaining ingredients–vinegar, sesame oil, ginger, fish sauce, chili oil, salt, pepper, and sugar–except the sesame seeds. Pour the dressing over the vegetables, add the sesame seeds, and mix thoroughly. Taste and adjust dressing ingredients as needed. Let the salad sit for at least 30 minutes that the flavors may thoroughly combine. Serve cold.