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Fried Catfish with Asian Slaw

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cooking Time: 5 minutes

Fried Catfish with Asian Slaw


Asian Slaw

  • 3 cups thinly sliced napa cabbage
  • 1/2 cup thinly sliced radishes
  • 1/3 cup thinly sliced red onion
  • 2 tbsp. coarsely chopped fresh cilantro
  • 2 tbsp. seasoned rice vinegar
  • 1 tsp. fried rice seasoning mix
  • 1 tsp. dark sesame oil


  • 1/2 cup cornstarch
  • 5 tsp. fried rice seasoning mix
  • 1 tsp. pepper
  • 4 (6-oz.) catfish fillets
  • 2 tbsp. canola oil


  1. For the slaw, in a large bowl combine cabbage, radishes, onion and cilantro. For the dressing, in a small bowl whisk together vinegar and 1 teaspoon fried rice seasoning. Whisk in sesame oil. Pour dressing over slaw; toss to coat. Cover and refrigerate until ready to serve.*
  2. For the catfish, in a shallow dish combine cornstarch, 5 teaspoons fried rice seasoning, and pepper. Rinse fillets and pat dry with paper towels. Place fillets in cornstarch mixture; turn to coat evenly.
  3. In a large nonstick skillet heat oil over medium-high heat. Add fillets; cook 2 to 3 minutes per side or until fish flakes easily with a fork. Serve with Asian Slaw.

Per serving: 342 calories, 14g fat, 3g saturated fat, 80mg cholesterol, 541mg sodium, 24g carbohydrate, 3g fiber, 28g protein

*The slaw can be made several hours ahead. Toss with the dressing just before serving.


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