Southern-Fried Catfish Katsu

1 . Stage

In a large bowl or resealable bag, combine buttermilk, hot sauce, ½ teaspoon salt, and ½ teaspoon pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 hours.

2 . Stage

In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, and celery seeds, if using. Season with salt and pepper. Add cabbage and carrots and toss until well coated in the dressing. Season to taste with more salt and pepper, then refrigerate until ready to serve.

3 . Stage

In a large shallow bowl, whisk to combine cornmeal, flour, 1 ½ teaspoons salt, 1 teaspoon pepper, paprika, and garlic powder. Remove one catfish fillet from buttermilk mixture and lightly shake to remove excess buttermilk. Coat in cornmeal mixture and place on a large plate. Repeat with additional fillet.

4 . Stage

Fill a 12” high-sided skillet with oil (it should come up about halfway), and line a large plate with paper towels. Heat over medium until oil reaches 350°, then fry catfish until golden and cooked through, about 2 minutes per side. Transfer to the paper towel-lined plate and season with salt.

5 . Stage

To serve, add a scoop of slaw and rice to each plate and top with catfish. Drizzle fillets with katsu and tartar sauce.