Mini Cheese Fish Sub Recipe
Mini Fried Blue Catfish Sub, Korean BBQ Cauliflower, Vegan Lemongrass Aioli
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Ingredients
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Mini Fried Blue Catfish
Korean BBQ Cauliflower
Vegan Lemongrass Aioli
Assembly
Method
Mini Fried Blue Catfish
- 1
Marinate the Catfish
In a bowl, soak the blue catfish fillets in buttermilk for at least 30 minutes.
- 2
Prepare the Breading
In a shallow dish, combine cornmeal, all-purpose flour, Cajun seasoning, and salt. Mix well.
- 3
Fry the Catfish
Heat vegetable oil in a deep skillet over medium-high heat. Remove catfish from buttermilk and dredge each fillet in the cornmeal mixture. Fry for 4-5 minutes on each side or until golden brown. Drain on paper towels.
Korean BBQ Cauliflower
- 4
Prepare the Cauliflower
Preheat your oven to 400°F (200°C). Cut the cauliflower into bite-sized florets.
- 5
Mix the Marinade
In a bowl, whisk together soy sauce, sesame oil, brown sugar, gochujang, minced garlic, and green onions.
- 6
Roast the Cauliflower
Toss the cauliflower florets in the marinade until well coated. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly charred.
Vegan Lemongrass Aioli
- 7
Blend the Aioli
In a blender, combine silken tofu, minced lemongrass, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
- 8
Taste and Adjust
Taste the aioli and adjust seasoning if necessary. Set aside.
Assembly
- 9
Assemble the Sub
Slice the mini sub rolls in half. Spread a generous amount of vegan lemongrass aioli on each side. Place a couple of fried catfish fillets on the bottom half, followed by roasted Korean BBQ cauliflower and a lettuce leaf. Close the sandwich and serve.
