"Fried" Catfish with Carrot and Red Cabbage Slaw, Okra Crispies and Hubby's Tartar Sauce

I do love fried catfish! My waistline, however, does not. I know I've posted my oven fried catfish recipe before, but this time I pan fried them in cooking spray and used more of a blackening seasoning. I did shallow fry the okra, but one fried thing won't kill me, right? :) I also really rather enjoy my husband's version of tartar sauce, so I'll give you a quick overview of how he makes it!

I like fried okra sliced thin better than thick, 

then it's crispy and almost like a chip!

Here is how to get the fish on your table!

This recipe takes about 15 minutes to prep and cook!

2 catfish filets, cut in half crosswise on a bias

2 teaspoons sweet paprika
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon cayenne
1/2 teaspoon Splenda
1/4 teaspoon pepper
cooking spray
2 teaspoons flavorless oil (Canola or vegatable)
1/2 lemon, sliced

Rinse fish and pat dry with paper towels. Season on both sides with salt and pepper.
Heat a large skillet sprayed with cooking spray over medium heat and add oil, swirl around to coat.

Mix seasonings together. Sprinkle over both sides of the fish, coating them well. Add to the skillet and cook for about 3-5 minutes, depending on thickness, on each side until cooked through, spraying the pan with additional spray once you lift up the fish to turn it. Once it's firm and flakes easily with a fork, you are finished, pull it out of the pan and onto your plate, topping with a slice of lemon!

This recipe serves 4. (Although my husband would have eaten two servings, anyway, so I just left his whole and is the one I photographed!)

Sexy Hubby's Tartar Sauce goes a little like this;
mayonnaise
mustard
dill pickle relish

Add everything into a bowl in whatever amounts suit your tastebuds and stir until well combined! Simple to make and really yummy!!

On to the Okra!!
This takes about 15 minutes to make!
A handful of okra (I think it's about 1/2 a pound, I'm not sure.), sliced thinly on the bias
1/2 cup cornmeal
1 teaspoon cayenne
salt
pepper
1/2 cup buttermilk
canola oil

In a shallow bowl, combine cornmeal and seasonings, and pour buttermilk into another bowl. In a small pot, add about an inch or two of oil and heat over medium heat until a sprinkle of cornmeal sizzles when you put a little in.

Run the okra slices through the cornmeal, dip in buttermilk, and dredge again in cornmeal (Add more cornmeal and seasonings if you need it). In small batches, carefully drop into the oil and fry for 1 to 2 minutes on each side, until crisp and slightly browned. Using a spider, fish them out of the oil and onto a paper towel lined plate. Blot the top with another paper towel and season with a small sprinkle of salt. Continue with remaining okra. Use it to prettily garnish your plate and enjoy! They are crunchy and delicious!

This recipe serves 4 to 6.

For the yummy slaw;
This recipe takes about 5 minutes to assemble and 30 to marinate.

4 cups grated carrot
4 cups finely shredded red cabbage (about half of a head)
1/2 red onion, thinly sliced
1/2 cup unseasoned rice vinegar
1 tablespoon Splenda (or more to taste)
1 teaspoon Canola or vegetable oil
salt
pepper

In a large bowl, toss together carrot, cabbage and onion. In a small bowl, whisk together vinegar, splenda, oil, salt and pepper. Taste and reseason accordingly. Pour over vegetables and let sit 20 to 30 minutes until the vinegar starts to soften the onion a bit. If you want the onion to stay in it's raw state, wait to toss the dressing into the vegetables until you are ready to serve. That's it! Easy peasy!

This recipe serves 6.