Cajun Blackened Catfish with Winter Slaw

• 1/4 cup olive oil
• 2 tablespoons Cajun seasoning
• 4 catfish fillets (6 ounces each)
• Salt to taste
• 4 cups shredded green cabbage
• 2 cups shredded purple cabbage
• 1 medium carrot, grated
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil and Cajun seasoning.
3. 3 Rub the seasoning mixture onto both sides of the catfish fillets and season with salt.
4. 4 Place fillets on a parchment-lined baking sheet and bake for 10 minutes or until opaque.
5. 5 While the fish cooks, combine cabbages and carrot in a large bowl.
6. 6 In a small bowl, whisk together mayonnaise, vinegar, mustard, honey, salt, and pepper.
7. 7 Pour the dressing over the slaw and toss to coat.
8. 8 Garnish slaw with chopped parsley.
9. 9 Serve catfish hot with a generous portion of winter slaw on the side.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Substitute catfish with tilapia or red snapper for a similar texture.

Substitutions

• If Cajun seasoning is unavailable, use a mix of paprika, garlic powder, onion powder, cayenne, and black pepper.

Pairings

• Cornbread
• Steamed jasmine rice
• A crisp white wine

Nutrition

Tips

• For extra flavor, marinate the catfish in the seasoning mix for 30 minutes before baking.
• Toast some pecans and sprinkle them over the slaw for added crunch.

Storage

Store catfish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat catfish in the oven at 350°F.

Freezing: Does not freeze well due to texture changes in the fish and slaw.

Serving Suggestions

• Pair with a chilled glass of Chardonnay.
• Serve with warm cornbread on the side.

FAQ