Catfish Recipe

Prepare fillets

Pat the catfish fillets dry with paper towels. Trim any thin edges so fillets are an even thickness (about 1/2"–3/4"). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make buttermilk soak

In a shallow bowl, whisk together the buttermilk, hot sauce and one beaten egg until combined. Add fillets, cover, and refrigerate for 15–20 minutes to tenderize and add flavor.

Prepare breading station

Set up three shallow dishes: 1) flour mixed with 1/2 tsp salt, 1/2 tsp Cajun seasoning, garlic powder and paprika; 2) beaten remaining egg (1 egg) with a splash of water; 3) cornmeal mixed with remaining 1.5 tsp Cajun seasoning, 1/4 tsp black pepper and Panko (if using). Mix thoroughly and spread out enough for easy dredging.

Bread the fillets

Remove fillets from buttermilk one at a time, letting excess drip off. Dredge first in the seasoned flour, shake off excess, dip into the beaten egg, then press into the cornmeal mixture until well coated. Place on a tray and let rest 5 minutes to set the crust.

Heat oil

Pour vegetable oil into a large skillet to reach about 1/4–1/2" depth (about 3/4 to 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately on contact.

Fry the fillets

Carefully add fillets to the hot oil without crowding the pan (work in batches). Fry 3–4 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). Adjust heat as needed to avoid burning the crust. Transfer to a wire rack set over a sheet pan lined with paper towels to drain for 2 minutes.

Finish

If desired, sprinkle a light pinch (about 1/8–1/4 tsp) of the finishing Cajun seasoning over each fillet while still hot.

Make the dressing

In a small bowl, combine mayonnaise, lemon juice, Dijon mustard and remaining 1/2 tsp salt (if desired). Whisk until smooth and taste; adjust lemon or salt to preference.

Toast buns

Butter the cut sides of the hoagie buns. In a clean skillet over medium heat, toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of the mayo dressing on each bottom bun. Place a handful (about 1/2 cup) of shredded lettuce on top of the dressing, then a fried catfish fillet. Add 2 pickle slices and 2 tomato slices per sandwich. Spoon another 1 tablespoon of dressing on the top bun and place it on the sandwich.

Serve

Serve the catfish hoagies warm with lemon wedges on the side. Recommend pairing with fries, coleslaw or pickles. Makes 4 sandwiches.