Crispy Skillet Catfish with Cajun Remoulade

By Sprig Originals ✓ · cooked up in Sprig

Catfish fillets get a shatter-crisp coating of crushed pork rinds and almond flour, then shallow-fry in a cast-iron skillet until deep gold. A cold, punchy remoulade loaded with pickles, capers and hot sauce plus a creamy no-sugar cabbage slaw make it a full Friday fish-fry plate without a speck of cornmeal or flour.

Ingredients

• 3/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped dill pickle
• 1 tbsp drained capers, chopped
• 1 tbsp finely minced celery
• 1 tbsp thinly sliced scallion
• 2 tsp Louisiana-style hot sauce
• 2 tsp fresh lemon juice
• 1 tsp smoked paprika
• 1 small clove garlic, grated

• 5 cups shredded green cabbage
• 1/2 cup mayonnaise
• 2 tbsp dill pickle brine
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh dill
• 1/2 tsp celery seed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 4 catfish fillets (about 6 oz each), patted very dry
• 1 tsp kosher salt
• 3 oz plain pork rinds (about 4 packed cups), finely crushed
• 1/2 cup almond flour
• 1/4 cup grated Parmesan
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 large eggs
• 2 tbsp heavy cream
• 1 cup avocado oil, for frying
• 2 tbsp unsalted butter
• 1 lemon, cut into wedges

Instructions

1. Make the remoulade: stir the mayonnaise, Dijon, chopped pickle, capers, celery, scallion, hot sauce, lemon juice, smoked paprika and grated garlic together in a small bowl. Cover and refrigerate at least 20 minutes so the flavors bloom.
2. Make the slaw: whisk the mayonnaise, pickle brine, cider vinegar, dill, celery seed, salt and pepper in a large bowl until smooth, then fold in the shredded cabbage. Refrigerate until serving, tossing once more before it hits the plate.
3. Season the catfish on both sides with the 1 teaspoon kosher salt and set on a rack for 10 minutes while you build the breading.
4. In a shallow dish, combine the crushed pork rinds, almond flour, Parmesan, smoked paprika, garlic powder, onion powder, thyme, black pepper and cayenne; rub with your fingers so the spices are evenly distributed. In a second shallow dish, beat the eggs with the heavy cream.
5. Dip each fillet in the egg wash, letting the excess drip off for a few seconds, then press firmly into the pork rind mixture on both sides, packing the crumbs on. Set the breaded fillets on a rack and let them sit 5 minutes so the coating sets.
6. Pour the avocado oil into a 12-inch cast-iron skillet to a depth of about 1/4 inch and heat over medium-high to 350°F (a pinch of crumbs should sizzle immediately). Add the butter and swirl until foaming.
7. Fry two fillets at a time, 3 to 4 minutes per side, turning once with a fish spatula, until the crust is deep golden and the fish flakes at the thickest point (internal temperature 145°F). Keep the oil between 335°F and 355°F, adjusting the burner as needed.
8. Transfer to a wire rack set over a sheet pan (not paper towels, which steam the crust) and sprinkle with a small pinch of salt. Fry the remaining fillets, wiping out any burnt crumbs and topping up the oil if needed.
9. Serve the catfish hot with a generous spoonful of remoulade, a pile of pickle-dill slaw and lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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