Photo: Stephen DeVries; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 4

No need to waste the watermelon rind! Pickle the tangy scraps overnight (infusing hints of ginger and star anise) and mix into a carrot, cabbage, and jicama slaw. The result? A new go-to side or topper for anything salty and fried, like our crispy catfish sandwich. 

How to Make It

Step 1

Prepare the slaw: Toss together all slaw ingredients in a large bowl. Set aside until ready to serve.

Step 2

Prepare the fried catfish: Pour oil to a depth of 3 inches in a large Dutch oven; heat to 350°F over high. Whisk together eggs and water in a medium bowl. Stir together cornmeal, flour, salt, and cayenne in a large bowl. Dip fillets in egg mixture; dredge in cornmeal mixture, coating well, and shaking off excess. Working in batches, add fillets to hot oil; fry until golden brown on all sides, 6 to 8 minutes. Drain on paper towels.

Step 3

Spread mayonnaise evenly inside rolls. Place 1 fried fillet inside each roll, and top each with 1 cup slaw.