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  4. Cajun Catfish Steaks With Coleslaw
Cajun Catfish Steaks with Coleslaw

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Ingredients

  • 4 catfish steaks
  • 2 tablespoons Cajun seasoning
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 head of cabbage, shredded
  • 1 large carrot, grated
  • 1/4 cup chopped fresh parsley

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Cajun Catfish Steaks with Coleslaw

Created by: Howcan Team

Ingredients

  • 4 catfish steaks
  • 2 tablespoons Cajun seasoning
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 head of cabbage, shredded
  • 1 large carrot, grated
  • 1/4 cup chopped fresh parsley

Instructions

  • In a shallow dish, mix 2 tablespoons of Cajun seasoning with 1/2 cup of all-purpose flour.
  • Coat each catfish steak with the Cajun flour mixture, shaking off any excess.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the catfish steaks to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
  • In a large bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the coleslaw dressing.
  • Add 1/2 head of shredded cabbage, 1 grated carrot, and 1/4 cup of chopped fresh parsley to the dressing and toss to coat evenly.
  • Serve the Cajun catfish steaks hot with a generous side of creamy coleslaw.
  • Enjoy!
Main CourseSide Dish
CajunSouthern

Cajun Catfish Steaks, a beloved Southern dish, originated in the heart of Louisiana. This flavorful recipe combines the rich, spicy flavors of Cajun seasoning with the delicate, flaky texture of catfish. The dish is often associated with renowned Cajun chefs who have perfected the art of blending traditional Southern ingredients with a touch of Creole influence. When served with a side of tangy coleslaw, the dish achieves a perfect balance of heat and coolness. For the best Cajun Catfish Steaks, head to Louisiana, where local chefs expertly prepare this iconic dish using the freshest catfish and a secret blend of Cajun spices.

30 min

|

4

|

350 calories

Instructions

  • In a shallow dish, mix 2 tablespoons of Cajun seasoning with 1/2 cup of all-purpose flour.
  • Coat each catfish steak with the Cajun flour mixture, shaking off any excess.
  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  • Add the catfish steaks to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
  • In a large bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the coleslaw dressing.
  • Add 1/2 head of shredded cabbage, 1 grated carrot, and 1/4 cup of chopped fresh parsley to the dressing and toss to coat evenly.
  • Serve the Cajun catfish steaks hot with a generous side of creamy coleslaw.
  • Enjoy!
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