- Twelve 6-inch strips catfish (about 2 pounds)
- 1/2 teaspoon seasoned salt
- 1/2 tablespoon Cajun spice
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Oil, for frying
- All-purpose flour, for dredging
- 1/2 large red apple
- 1/8 teaspoon cinnamon
- 1/2 head shredded lettuce
- 6 flour tortillas
For the coleslaw: Combine the coleslaw mix with the mayonnaise, vinegar and ground pepper. Cover and chill 1 hour before serving. (Coleslaw may be prepared up to 2 days before serving.)
For the catfish: Sprinkle the catfish strips evenly on both sides with the seasoned salt, Cajun spice and black pepper. Pour the cream into a shallow dish and place the seasoned catfish into the cream. Allow to sit for 15 minutes.
Meanwhile preheat 1 1/2 inches oil in a large deep skillet over medium-high heat. (The oil will be ready to fry when a little flour flicked into it sizzles.) Line a plate with a paper towel.
Place the flour in a shallow dish. Remove the catfish from the cream and toss in the flour until evenly coated. Fry the catfish until golden brown, 2 to 3 minutes per side, and transfer to the paper towel.
Any remaining coleslaw may be served on the side.