1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).
1 (5-oz.) bottle habanero hot sauce (we used 2 bottles of Iguana Habanero Pepper Sauce)
3 lb. small catfish fillets (we used 1 lb. of catfish)
2 cups all-purpose flour (we used 1 ½ cups)
¾ tsp. pepper (we used 1 teaspoon of freshly ground black pepper)
¾ tsp. onion powder (we used 1 teaspoon)
Take a large bowl out and pour the buttermilk and hot sauce in, stirring to combine. Add the catfish to the buttermilk mixture, put a lid on the bowl and stick it in the fridge for 24 hours.
Now that 24 hours have passed, take a shallow bowl out and add the flour, salt, pepper and onion powder to it, mixing them all together. Take the catfish out of the buttermilk marinade, throwing the marinade away afterwards. Coat the catfish in the flour mixture, shaking off any extra flour mixture.
Take a large, deep skillet out (we had to use our Dutch oven) and add enough oil to create a depth of 1 ½ inches in the skillet. Once the oil reaches 325 degrees, add the catfish in batches to cook for 4 to 5 minutes per side or until the fish looks golden brown and the fish can flake easily using a fork. Place the cooked fish on a wire rack that has paper towels underneath it and sprinkle with salt to your liking. Serve this fish with additional hot sauce if you want to.
Mommy used to be afraid to fry food, afraid it was going to be underdone or burnt. Mommy worked up the courage though to tackle frying protein so we could try this dish out. We had some trouble keeping the temperature where it needed to be (it was running a little high) but we just followed the suggestion of cooking until golden brown.
We wish you could hear the crunch from the fish ! The first time we made this, we did it the way the recipe said to and while the catfish was tasty, it had zero heat. The second time we made this, we added an additional bottle of habanero hot sauce and we could finally feel some heat ! It was enough to add a tingle to your lips but not be so strong that you’re begging for some milk !
No idea where we found this recipe.
We weren’t paid in any form to mention Iguana hot sauce.