Redneck Catfish Burger Recipe

Prepare catfish

Pat catfish fillets dry with paper towels. Rub both sides with olive oil, then season evenly with kosher salt, black pepper and 1 tablespoon Cajun seasoning. Let rest at room temperature for 10 minutes while you prepare other components.

Smoke or cook catfish

If you have a smoker: preheat smoker to 200–225°C (400–435°F) — or equivalent moderate-high — and smoke fillets for 20–30 minutes until internal temperature reaches 60–63°C (140–145°F) and fish flakes easily. If you do not have a smoker: preheat oven to 200°C (400°F), place fillets on a rimmed sheet, and roast for 10–15 minutes (depending on thickness) until cooked through; alternatively sear in a hot skillet 3–4 minutes per side after seasoning, finishing in oven as needed. Keep warm.

Toast buns

Halve brioche buns and spread a little softened butter on cut sides. Toast in a hot skillet or on a grill for 1–2 minutes until golden. Keep toasted side up and warm until assembly.

Cut the cooked fillets into portions slightly wider than the buns to form burger patties. Squeeze a lemon wedge over fillets right before assembly.

Combine diced apple, red onion and chopped pickled jalapeño in a bowl. Add apple cider vinegar, brown sugar, mustard, 1/2 teaspoon Cajun seasoning, salt and pepper. Stir to combine and let sit 10–15 minutes so flavors meld. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness).

In a large bowl combine shredded green and red cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt and pepper. Pour dressing over vegetables and toss until evenly coated. Chill at least 10 minutes (or up to 2 hours) before serving to allow flavors to develop.

Whisk together mayonnaise, ketchup, hot sauce, smoked paprika, lemon juice, Worcestershire sauce and salt until smooth. Taste and adjust spiciness or acidity. Keep refrigerated until assembly.

Heat vegetable oil in a heavy skillet over medium-high heat to 175–180°C (350–360°F) — oil should shimmer but not smoke. Meanwhile, toss thin onion slices with flour, cornstarch and 1/4 tsp salt to coat, shaking off excess. Fry onions in batches (do not overcrowd) until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to paper towels and season lightly with salt. Let cool — they will crisp more as they cool.

Spread about 1 tablespoon of house sauce on the bottom half of each toasted brioche bun.

Place a portion of hot smoked or cooked catfish on top of the sauce.

Spoon about 2 tablespoons Cajun apple relish over the fish, then add a generous handful (about 1/3 cup) of coleslaw on top for crunch and acidity.

Top with a generous sprinkle of fried onions (about 2 tablespoons) and add pickles if using.

Spread a thin layer of house sauce on the top bun, close the burger, and serve immediately with a side of your choice (fries, potato salad, or seasonal vegetables).