Paprika-Spiced Catfish with Cabbage Slaw & Roasted Purple Potato Wedges

Paprika-Spiced Catfish

with Cabbage Slaw & Roasted Purple Potato Wedges

Group Created with Sketch. 45 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 510 Cals/serving

Just in time for the start of winter, we’re brightening up the kitchen with a light, refreshing seafood dinner. We’re coating our catfish fillets with a zesty blend of Southern spices, then basting them in butter (or spooning foaming butter over them as they cook in the pan) for extra richness. A crunchy slaw—elevated by a snappy dressing of creamy mustard sauce and sweet pickle relish—makes for a fantastic counterpoint to the fish.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut into 1-inch-wide wedges. Cut out and discard the cabbage core; thinly slice the leaves. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the slaw:
3 Make the slaw:

While the potatoes roast, in a large bowl, combine the cabbage, celery, white bottoms of the scallions, sweet pickle relish and creamy mustard sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Coat the catfish:
4 Coat the catfish:

While the slaw marinates, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). Transfer to a separate plate.

Cook the catfish & plate your dish:
5 Cook the catfish & plate your dish:

Once the potatoes have roasted for about 15 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the butter. Once foaming, cook, occasionally spooning the butter over the fillets, 2 to 3 minutes, or until coated and cooked through. Divide the roasted potatoes, slaw and cooked fillets between 4 dishes. Garnish the potatoes and catfish with the green tops of the scallions. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut into 1-inch-wide wedges. Cut out and discard the cabbage core; thinly slice the leaves. Small dice the celery. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Make the slaw:
3 Make the slaw:

While the potatoes roast, in a large bowl, combine the cabbage, celery, white bottoms of the scallions, sweet pickle relish and creamy mustard sauce; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Coat the catfish:

While the slaw marinates, place the spice blend on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the spice blend (tapping off any excess). Transfer to a separate plate.

Coat the catfish:
Cook the catfish & plate your dish:
5 Cook the catfish & plate your dish:

Once the potatoes have roasted for about 15 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated catfish fillets, coated sides down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the butter. Once foaming, cook, occasionally spooning the butter over the fillets, 2 to 3 minutes, or until coated and cooked through. Divide the roasted potatoes, slaw and cooked fillets between 4 dishes. Garnish the potatoes and catfish with the green tops of the scallions. Enjoy!