Peanut Crusted Catfish with Spicy Fennel Slaw

Recipe Courtesy Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama

1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs, lightly beaten with 1 tablespoons water
1 cup ground lightly salted peanuts (use a food processor to grind as finely as possible)
1 cup panko breadcrumbs
4 (6-ounce) fillets catfish
Peanut oil, for frying
Spicy Fennel Slaw, recipe follows

Combine flour, salt, and pepper in a large, shallow container. In a separate shallow container, whisk the eggs and water. Combine the ground peanuts and panko in a food processor and pulse until well combined. Transfer panko mixture to a shallow container.

Dust catfish fillets in the seasoned flour, coat in the egg wash, and dredge in the panko mixture.

Pour peanut oil in a large, cast iron skillet to a depth of 1/4 inch. Heat over medium-high heat, just until smoking. Add catfish fillets and cook on 1 side until golden. Flip fillets and drain off most of the oil. Place the skillet in a 350° convection oven and bake catfish for 1 to 2 minutes or until golden brown and cooked through. Serve catfish on spicy fennel slaw.

Yield: 4 servings (8 to 10 tasting portions)