Nebraskaland

60 NEBRASKAland • JULY 2015 I ate catfish from time to time while growing up, but I had no idea how good it could taste until I got to Nebraska. I suspect that most of what I ate before was farmed. Sometimes it tasted okay, and other times, it was fishy. I rarely ordered catfish at restaurants, and my family rarely bought it fresh at the grocery store. We just never knew what we would get. And no, there were no places nearby to catch our own fish to eat. My first summer in the Cornhusker State, a friend took me onto the Missouri River. I caught my first catfish. They were small, but good for eating. I went home and fried some up for dinner, and then I had it again for breakfast the next morning with a tomato basil salad on the side. It is on my list of favorite breakfasts – though if one were a hobbit, I guess it would've been considered a proper "elevenses." Then I had fish out of the Niobrara River. They were five pounders, which in my opinion is the perfect eating size for river catfish. The fillets were thick, yet delicate, sweet and succulent, and it was quite honestly one of the best fish I've eaten in my life. Occasionally I may sound like a snob, but I have to admit, breaded and fried catfish is my favorite way to devour this fish, with malt vinegar, Louisiana Hot Sauce and greasy fries on the side. And, fried catfish tastes great in a sandwich. Well, most anything tastes great in a sandwich. Servings: 2 Prep Time: 10 minutes Cooking Time: 6-8 minutes Ingredients: • ½ to ¾ pound of catfish fillet(s) • ½ cup of your favorite fish fry breading mixture • canola oil, for frying • 3 cups of shredded cabbage • ½ cup of shredded carrot • ½ cup of mayonnaise • 1 teaspoon of rice/white wine/ apple cider vinegar • 1 teaspoon of sugar • 1 teaspoon of Louisiana Hot Sauce • salt and freshly ground black pepper to taste • 1 vine tomato, sliced • tartar sauce (optional) • 1 loaf of fresh French baguette 1. To make coleslaw, combine cabbage, carrot, mayo, vinegar, sugar, hot sauce, salt and pepper, then taste to make sure the flavors are balanced. Too dry, add more mayo. Too sweet, add more vinegar. Too tart, add more sugar. Cover and store in the refrigerator to let flavors blend. 2. In a skillet, heat half an inch of canola oil. Rinse catfish fillets in cold water and shake off excess water. Trim bloodline off fillets (reduces "fishy" taste), and then cut fillets to desired size. Coat pieces well with breading mixture, and then fry catfish for about 3 minutes on each side, or until golden brown. Drain on paper towels. 3. If desired, toast French bread slightly. Cut French bread in half lengthwise. Assemble sandwich with coleslaw at the bottom, tomato and then catfish. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at Foodforhunters.com. By Jenny Nguyen Catfish and Coleslaw Po' Boys Not Filet-O-Fish. PHOTO BY JENNY NGUYEN

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