Fried Catfish Fingers and Tartar Slaw

by Min Merrell
Tartar Slaw

Tartar Slaw with Fried Catfish.  These recipes are honed down to only the most necessary ingredients.  

Springtime is around the corner and we’re thinking it’s about time to get out the “party pot.”  That’s our new name for the turkey fryer.  All it took was a  simple attitude adjustment and name change and suddenly we were heating vats of oil, frying all kinds of things, and saying “come on over” more often.

 Our favorite party pot party for a cool crisp spring or fall day is an icy keg of beer, piles of catfish fingers and French fries, and tartar slaw. This frying spectacle is not a sit-down party where everyone actually eats together. It’s a grazing, grab a handful while they’re hot, pour another beer, party.

 The party pot tradition began for us years ago when we offered to fry our friends’ turkeys for Thanksgiving and needed something to serve as a snack. We couldn’t carve the holiday birds, so we bought a load of catfish and potatoes to throw into the hot oil. Now we rarely bother frying turkey!

Serve the catfish as-is, or stuff it in rolls topped with our famous tartar slaw. And, yes, you can hand cut the potatoes, but weighing the work-to-fun ratio, we’re okay with frozen fries. They fry up beautifully as well. Don’t have a turkey-sized party pot? A heavy pot on the kitchen stove works fine.  Triple, quadruple the recipes to fit your crowd.

Now back to the tartar slaw.  This recipe contains the three important components for any slaw–sweetness (sweet pickle relish), tartness (lemon juice) and creaminess (mayo) plus salt.   That’s all you really need to enjoy with the fish, however, feel free to complicate the slaw if you must.  Think about adding a minced shallot, a spoonful of chopped dill pickle relish or cornichons, a spoonful of dijon mustard or even a couple of tablespoonfuls of briny chopped capers.  But, remember, as long as you have the basic flavor components, it will be fabulous.




Related Posts