Catfish Sandwich Recipe
Crispy-fried Gulf Coast catfish fillet topped with lettuce, tomato, and remoulade sauce on a brioche bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Catfish
For the Remoulade Sauce
For Assembly
Method
Catfish Preparation
- 1
Marinate the Catfish
In a shallow dish, pour in the buttermilk and submerge the catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.
- 2
Prepare the Coating
In a separate bowl, mix the cornmeal, flour, cayenne pepper, salt, and black pepper until well combined.
- 3
Dredge the Catfish
Remove the marinated catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to adhere.
- 4
Fry the Catfish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated catfish fillets and fry for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Remoulade Sauce Preparation
- 5
Mix the Ingredients
In a bowl, combine the mayonnaise, Dijon mustard, chopped capers, parsley, lemon juice, and hot sauce. Stir until smooth and well blended.
Assembling the Sandwich
- 6
Toast the Buns
Lightly toast the brioche buns in a toaster or on a skillet until golden.
- 7
Build the Sandwich
Spread a generous amount of remoulade sauce on the bottom half of each toasted brioche bun. Add a piece of crispy catfish, followed by a leaf of lettuce and a slice of tomato. Top with the other half of the bun.
