Yield: 24 servings (4 oz. catfish, 1 cup slaw, 1 Tbsp. sauce). 24 4-oz fillets (6 lbs.) U.S. Farm-Raised Catfish 11/2 qts. buttermilk 1 cup flour, all-purpose 1 cup flour, semolina 1 cup cornmeal 1/4 cup Parmesan, grated 1/4 cup parsley, fresh, minced 2 Tbsp. salt, kosher 2 Tbsp. thyme, fresh, minced 1 Tbsp. oregan or marjoram, fresh, minced 1 Tbsp. paprika 1 Tbsp. black pepper, ground 1 Tbsp. red pepper, ground 1 tsp. cumin, ground 1 tsp. coriander, ground 1 tsp. mustard, dry 1 qt. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.