Catfish Cubanos – TCI

Catfish Cubanos

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • Vegetable oil for frying
  • 1 cup store-bought mojo marinade
  • 1 ½ cups finely ground yellow cornmeal
  • 1 ½ tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon cumin
  • 1 tablespoon black pepper
  • ½ teaspoon cayenne pepper
  • 2 (24-inch) French bread loaves, cut in half lengthwise
  • Mayonnaise
  • Spicy mustard
  • ½ pound sliced deli ham
  • Dill pickle slices
  • 16 Swiss cheese slices
  • Butter

How to prepare:

Preheat oil in deep fryer to 375° F.

Lay the catfish fillets on the cutting board lengthwise in front of you.

With a sharp knife, carefully cut the fish into thin fillets as if you were butterflying it.

Continue to cut thin layers until you get 3 to 4 very thin pieces.

Place the catfish in a bowl, and marinate for 20 minutes in the mojo marinade.

In a bowl, mix remaining dry ingredients.

Dredge the fish in the cornmeal mixture, making sure to thoroughly coat the fish.

Fry 4 to 6 pieces at a time for about 5 to 7 minutes or until golden brown.

Drain on paper towels. Preheat a panini press to 350° F.

Spread mayonnaise on one side of the bread and mustard on the other.

Layer ham, pickles, catfish and cheese.

Butter the outsides, and then toast on the panini press until cheese is melted through and outside is toasty and brown.