Catfish with Mango Slaw

August 28, 2020

Catfish with Mango Slaw - Lip Smackin' Good


·       2 Catfish Filets

·       ½ qt Vegetable or Canola oil for frying

·       1 cup of Crushed Tortilla Chips

·       ½ cup of AP Flour

·       Salt and Pepper to taste

·       1 Egg beaten

·       1 Package of Chopped Cabbage (Cole Slaw mix)

·       ½ cup Diced Mango

·       ½ Red Onion Sliced

·       2 cups White Vinegar

·       ¼ cup Sugar

·       2 tsp of Dill

·       ½ tsp Mustard Powder

·       ½ tsp Ginger Powder

·       ½ tsp Garlic Powder

·       1 tsp Black Peppercorns

·       ¼ cup Water

·       Lip Smackin’ Good Avocado Tomatillo Salsa to drizzle on fried catfish



On stove top, simmer vinegar, sugar, water, dill, mustard powder, garlic powder, ginger powder, black peppercorns until sugar is dissolved (about 5 min).

Combine cole slaw mix, mango, and red onion to a heat safe canister & pour simmered vinegar mix over. Let the slaw sit and cool. Serve Cold.



Heat oil in fryer at 350 degrees.

Pat catfish filets with a paper towel, season with salt & pepper.

Dredge Catfish with AP flour, then dredge in egg, and finally dredge in crushed tortilla chips.

Drop filets lightly in hot oil and cook both sides until golden brown (about 4 mins for both sides each).

Drain on paper towels. Drizzle Lip Smackin’ Good Avocado Tomatillo Salsa over fried catfish and serve with chilled Mango Slaw!