Fried Catfish Sandwich Recipe

Marinate

Pat catfish fillets dry with paper towels. Place fillets in a shallow dish and pour 1 cup buttermilk over them; add 1 tablespoon hot sauce if using. Cover and refrigerate for 20–30 minutes (allows buttermilk to tenderize and helps breading adhere).

Prepare dry mix

In a wide, shallow bowl combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko (if using), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Heat oil

Pour about 1.5–2 inches of vegetable oil into a heavy skillet or Dutch oven (about 4–6 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and turns golden within ~30 seconds. Maintain temperature at 340–360°F while frying.

Bread fillets

Remove one fillet from buttermilk, allowing excess to drip off. Dredge thoroughly in the dry mix, pressing gently so the coating adheres. Shake off excess. Place breaded fillet on a rack while you bread the remaining fillets. For extra crispness, double-dip: return to buttermilk briefly and re-coat in the dry mix.

Fry catfish

Carefully lower fillets into hot oil, two at a time depending on pan size to avoid crowding. Fry until golden brown and cooked through, about 3–4 minutes per side for 4–6 oz fillets (internal temperature ~145°F / 63°C). Adjust time for thickness. Use a slotted spatula to transfer fillets to a wire rack set over a sheet pan to drain and keep crisp. Sprinkle a light pinch of salt on the fillets immediately after frying.

Prep toppings

While fillets marinate or fry, slice the tomato into 1/4-inch rounds and tear/trim lettuce into sandwich-sized pieces. Pat tomato slices dry so they don't make the bun soggy. Have pickle slices and mayonnaise ready.

Toast buns

Melt 2 tablespoons butter in a skillet over medium heat. Split buns and place cut sides down in the skillet. Toast until golden and crisp, 1–2 minutes. Alternatively, brush cut sides with butter and grill cut-side down on a griddle until char marks appear.

Assemble sandwiches

Spread about 1 tablespoon mayonnaise on each toasted bun bottom (adjust to taste). Place a lettuce leaf on the mayo, add one fried catfish fillet, top with 1–2 tomato slices and 2 pickle slices. Spread a little mayo on the bun top and close sandwich. Serve immediately while fish is hot and crisp.

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish (or finely chopped pickle), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 teaspoon finely chopped capers (optional), 1 teaspoon chopped fresh parsley, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust acidity or seasoning. Chill at least 10 minutes for flavors to meld. Serve a spoonful on the side with each sandwich or spread sparingly on the bun.