“King Creole” Catfish-Slaw Canapés
Yield: 12
  • 8 to 12 ounces catfish fillets
  • 2 cups finely ground yellow cornmeal
  • ½ teaspoon Creole seasoning, such as Zatarain’s
  • ¼ teaspoon salt
  • 2 cups ice water
  • 1 cup vegetable oil
  • 12 large frozen waffle fries, cooked according to package directions
  • 1 recipe Angel Hair Slaw (recipe follows)
  1. Cut catfish into nuggets to fit waffle fries.
  2. In a bowl, combine cornmeal, Creole seasoning, and salt, stirring well. Dip catfish nuggets into ice water, and then dredge in cornmeal mixture, completely coating fish.
  3. In a large sauté pan, heat oil over medium-high heat. When oil shimmers and is very hot, carefully slide catfish nuggets into hot oil, and cook until golden brown, 2 to 3 minutes per side. Drain on paper towels. Keep warm in the oven on low heat.
  4. Top each cooked waffle fry with approximately 1 tablespoon Angel Hair Slaw and a warm catfish nugget.
  5. Serve immediately.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/king-creole-catfish-slaw-canapes-recipe/