CAMPERS' COLESLAW
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. -Kimberly Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely. , In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 122 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 274mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.
CREAMY COLE SLAW RECIPE
This quick and easy coleslaw recipe is a traditional side dish for lots of great southern foods. You'll find it served up with BBQ, Fried Chicken, Fish and Seafood at most family gatherings. It's also a favorite on Hamburgers, Hot Dogs and BBQ Sandwiches. Just a few simple ingredients are all you'll need.
Provided by Steve Gordon
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- Peel away outer layers of cabbage, rinse under cool running water.
- Slice the stem end off of the cabbage.
- Place cabbage on end, cut in half, then cut each half into quarters.
- Grate the cabbage quarters, chopping any larger leftover pieces.
- Grate the carrot.
- Finely chop the pickles.
- In a large mixing bowl, add the cabbage.
- Add carrots
- Add pickles
- Add mayonnaise
- Add sugar
- Gently stir the ingredients until fairly well mixed.
- Add black pepper
- Add salt
- Add Vinegar
- Stir the ingredients again until mixed well.
- Serve and Enjoy.
SOUTHERN FRIED FISH WITH CREAMY REMOULADE COLESLAW
This southern fried fish is a recipe you'll come back to time and again, thanks to the crispy cornmeal fried snapper and creamy coleslaw. Fish fillets get dipped in a flour and cornmeal mixture that is well seasoned with a Cajun spice blend. Then they're pan-fried until golden and crispy. Serve with a flavorful coleslaw of mayo, apple cider vinegar and celery seed that's reminiscent of a creamy remoulade sauce.
Provided by Eddie Jackson
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the coleslaw: Stir together the mayonnaise, mustard, pickles, vinegar, hot sauce, ketchup, celery seed, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Stir in the coleslaw mix and scallions until evenly coated; taste and adjust the seasoning with salt and pepper. Cover with plastic wrap and refrigerate until you're ready to serve (the coleslaw will soften and develop even more flavor the longer it sits).
- For the southern fried fish: Heat 1 inch of oil in a large cast-iron skillet, large Dutch oven or large high-sided skillet over medium heat until the oil reaches 350 degrees F (a pinch of flour should immediately sizzle once it hits the hot oil). Set a wire rack inside a rimmed baking sheet.
- Whisk together the flour, cornmeal, Cajun seasoning, a pinch of salt and several grinds of pepper in a shallow baking dish or bowl. Whisk together the buttermilk, hot sauce, 1/2 teaspoon salt and several grinds of pepper in a second shallow baking dish or bowl.
- Coat 1 fillet in the flour mixture, then dip in the buttermilk mixture and shake off any excess. Firmly press again into the flour mixture, then set aside. Repeat with the remaining 3 fillets.
- Carefully slide the coated fish into the hot oil and cook until golden brown and crisp, 2 to 3 minutes per side. Drain on the prepared wire rack and season immediately with a pinch of salt. Serve warm with the coleslaw on the side.
DEEP FRIED CATFISH W/ APPALICHIAN COLE SLAW
Lord we love us some catfish here, well really all fish here. Me and my husband are huge fishermen (I am the pro lol No Really I tourney fish) And we love to fry all our fish. I pulled this out of the freezer from a trip last summer and this is just the best fried catfish around. The bump in flavor from the buttermilk and the...
Provided by Gina Davis
Categories Fish
Time 1h25m
Number Of Ingredients 18
Steps:
- 1. CATFISH: rinse catfish filets and let drain in strainer for at least 30 mins
- 2. To me the most important thing you can do for this dish is to clean them cats good! Some people say the red streak (fat) down the middle of the filet does not change the flavor of the fish BUT I have found it does it gives it that "fishy" taste to me! Ok I did a few photos to show what i mean on the cleaning, trimming and cutting into fingers.....Hope this helps :)
- 3. Cut the filets in half following the middle split in the filet. trim the thickest part of the red or brownish color off the filet after you cut in half.
- 4. Cut each diagonally into fingers you will get 2 to 3 "fingers" per piece of catfish depending on size
- 5. Place fingers in bowl
- 6. In separate bowl mix up buttermilk, hot sauce and lemon or lime juice and pour over catfish. Let this soak for around 30 minutes
- 7. In a big Ziploc bag place flour, cornmeal mix and Cajun seasoning. I don't add extra salt because the seasoning seems to have plenty but add it if you think it needs it pepper to :) Shake the mix around to get good and mixed up.
- 8. Finger drain your catfish (just pick up a few and let them drain shake off some of the liquid) and add to flour mixture add a few and shake them around and then add a few more and shake them around repeat until all are in bag and coated with flour/cornmeal mix. If you seem to be running low on the mix or fingers are not coated good toss in a handful of flour and shake some more :)
- 9. Let catfish hang out in Ziploc bag while you heat your oil to 350 degree once oil is hot place a few fingers into it and fry until nice and brown. Do this in batches so you don't over crowed the pot.
- 10. Once nice and brown remove to wire rack or plenty of paper towels to drain
- 11. "APPY Slaw" Appalachian Cole Slaw
- 12. Cut, Chop and Finely dice cabbage. Peel, cut, chop and Finely dice Carrots. Finely dice green onions and put in a bowl together.
- 13. In a separate bowl mix everything for the slaw dressing.
- 14. Pour dressing over cabbage mixture and mix well. Taste to see if you want more mayo or vinegar or mustard Make this your own if it is to much vinegar add a little mayo and a sprinkle of sugar, to sweet add a drop of mustard or vinegar. Just play to get your favorite flavor out of this that how we do it up here in the Appy Mountains :)
- 15. Tonight I served the catfish and slaw with simple crocks of baked beans and my homemade Jalapeno Tartar Sauce (recipe posted)
FISH HOUSE COLE SLAW
This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.
Provided by jp mims
Categories Vegetable
Time 45m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine oil, sugar, vinegar and salt.
- Bring to a rapid boil.
- Slowly pour hot mixture over cabbage, peppers, onions and carrots.
- DO NOT STIR.
- Cover and let stand one hour, then refrigerate 24 hours.
- Stir and serve.
Nutrition Facts : Calories 204.8, Fat 11, SaturatedFat 1.4, Sodium 216.4, Carbohydrate 26.8, Fiber 2.5, Sugar 24.1, Protein 1.5
CAROLINA COLE SLAW
An easy Carolina Cole Slaw recipe
Provided by Caroline Belk
Categories Salad Onion Side Vegetarian Summer Cabbage Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
- Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)
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