All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
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.