Cajun Blackened Catfish with Coleslaw

• 250 g White cabbage
• 1 medium Carrot
• 80 g Mayonnaise
• 1 medium Lemon
• 2 tsp Smoked paprika
• ½ tsp Cayenne pepper
• 1 tsp Ground garlic
• 1 tsp Dried oregano
• 1 tsp Fine sea salt
• 2 pieces White fish fillet, skinless
• 30 g Butter

1. Finely shred the white cabbage into a mixing bowl. Coarsely grate the carrot into the bowl. Add the mayonnaise and squeeze in the juice from half the lemon, then toss until evenly coated.
2. In a small bowl, mix the smoked paprika, cayenne pepper, ground garlic, dried oregano and half the fine sea salt. Pat the fish dry, then coat both sides evenly with the spice mix. Cut the remaining lemon half into wedges for serving.
3. Heat a large frying pan over medium-high heat and add the butter. When it foams, lay in the fish and cook for 2 to 4 minutes per side, until blackened in patches and just cooked through. If the butter starts to smoke aggressively, lower the heat slightly.
4. Taste the coleslaw and season with the remaining fine sea salt and a little more lemon juice if you like it sharper. Serve the fish hot alongside the crunchy slaw, with lemon wedges for squeezing over. Eat straight away for the best contrast of hot fish and cold slaw.

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