Fried Catfish Recipe
with vinegar slaw, tartar sauce & house pickles on a brioche bun
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Ingredients
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Fried Catfish and Accompaniments
Method
Preparation Steps
- 1
Marinate the Catfish
In a large bowl, pour the buttermilk over the catfish fillets. Cover and refrigerate for at least 30 minutes.
- 2
Prepare the Coating
In a shallow dish, mix the cornmeal, flour, cajun seasoning, salt, and black pepper.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Catfish
Remove the catfish from the buttermilk and let the excess drip off. Dredge each fillet in the cornmeal mixture, ensuring they are well coated.
- 5
Fry the Catfish
Carefully place the coated catfish fillets in the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 6
Assemble the Sandwiches
Toast the brioche buns lightly. On the bottom half of each bun, place a fried catfish fillet, add a generous amount of vinegar slaw, a dollop of tartar sauce, and some house pickles. Top with the other half of the bun.
- 7
Serve
Serve immediately while hot, with extra tartar sauce and pickles on the side if desired.
