Catfish Sandwich Recipe

Directions

1. 1

   Prepare remoulade

   In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sweet pickle relish, and chopped parsley. Add paprika and pepper. Season with 0.125 tsp salt. Chill while you prepare the fish.

2. 2

   Make dredging mixture

   In a shallow dish, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Mix until evenly distributed.

3. 3

   Prepare egg wash

   In another bowl, whisk together eggs, buttermilk, and hot sauce until well combined.

4. 4

   Heat oil

   Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 1 1/2 inches deep. Heat to 350°F (175°C).

5. 5

   Dredge catfish

   Pat catfish fillets dry. Dip each fillet into the egg wash, letting excess drip off, then dredge in the flour–cornmeal mixture until evenly coated. Place coated fillets on a rack.

6. 6

   Fry catfish

   Working in batches, fry the fillets until golden brown and crispy, about 3–4 minutes per side. Remove to a paper towel-lined rack to drain.

7. 7

   Toast buns and prep toppings

   Lightly toast the hamburger buns. Wash and dry lettuce leaves; slice tomato.

8. 8

   Assemble the sandwich

   Spread remoulade on the cut sides of the buns. Layer lettuce, tomato, and dill pickle slices on the bottom buns. Top with a fried catfish fillet, then the top bun.

9. 9

   Serve

   Serve immediately with lemon wedges on the side for squeezing over the fish.