The Perfect Fried Catfish Sandwich – TCI

The Perfect Fried Catfish Sandwich

Recipe courtesy of U.S. Farm-Raised Catfish partner, Erica Key

Serving Size: 4

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What you’ll need:

  • For the Catfish:
  • 4 Catfish fillets
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • Vegetable oil (for frying)
  • For the Sandwich
  • 4 sandwich buns or hoagie rolls
  • 1 large tomato, sliced
  • 1 avocado, sliced
  • 4 leaves of lettuce (romaine or iceberg)
  • Pickles (sliced)
  • Lemon wedges (for garnish)
  • For the Red Cabbage Slaw:
  • 2 cups shredded red cabbage
  • 1 carrot, grated
  • ¼ cup chopped fresh cilantro
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

How to prepare:

Prepare the Catfish:

Soak the Catfish fillets in buttermilk for at least 30 minutes in a shallow dish. Mix the cornmeal, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) in another shallow dish.

 

Fry the Catfish:

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Remove the Catfish from the buttermilk, letting the excess drip off. Dredge the Catfish in the cornmeal mixture, pressing lightly to ensure it sticks. Fry the Catfish fillets in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Transfer the fried Catfish to a paper towel-lined plate to drain.

 

Make the Red Cabbage Slaw:

Combine the shredded red cabbage, grated carrot, and chopped cilantro in a large bowl. Whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss to coat evenly.

 

Assemble the Sandwich:

Toast the sandwich buns or hoagie rolls lightly, if desired. Place a lettuce leaf on the bottom half of each bun. Top with a fried Catfish fillet. Add slices of tomato, avocado, and pickles. Spoon a generous amount of red cabbage slaw on top. Place the top half of the bun on the sandwich.

 

Garnish and Serve:

Serve the sandwiches with a wedge of lemon for garnish. Plate with a side of potato chips for the perfect meal.

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