Select Category

Fried Catfish with Asian Slaw

Fried Catfish with Asian Slaw

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cooking Time: 5 minutes
  • Print


Asian Slaw
  • 3 cups Napa cabbage, thinly sliced
  • 1/2 cup Radishes, thinly sliced
  • 1/3 cup Red onion, thinly sliced
  • 2 tbsp Fresh cilantro, coarsely chopped
  • 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,  combine cabbage, radishes, onion and cilantro. For the dressing, whisk together vinegar and 1 tsp fried rice seasoning. Whisk in sesame oil. Pour dressing over slaw and toss to coat. Cover and refrigerate until ready to serve.*
  2. For the catfish, in a shallow dish combine cornstarch, 5 tsp fried rice seasoning and pepper. Rinse fillets and pat dry with paper towels. Place fillets in cornstarch mixture, turning to coat evenly.
  3. In a large nonstick skillet heat oil over medium-high heat.
  4. Add fillets and cook 2 – 3 minutes per side or until fish flakes easily with a fork.
  5. Serve with Asian Slaw.



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