Name: River 128 Restaurants Fried Catfish Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 pieces catfish fillets; 1 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 0.75 cups cornmeal (fine); 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp cayenne pepper; 4 cups vegetable oil (for frying); 0.5 cups mayonnaise; 3 tbs sweet chili sauce; 1 tsp lime juice; 4 pieces brioche buns; 1 pieces tomato; 8 slices dill pickles (slices); 2 tbs butter (for toasting buns); 2 cups green cabbage (finely shredded); 1 cups red cabbage (finely shredded); 1 pieces carrot (julienned or grated); 2 tbsp green onion (thinly sliced); 2 tbs apple cider vinegar; 2 tbs buttermilk; 1 tsp sugar; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups pickled jalapeños (optional); 2 tbsp fresh cilantro leaves (optional)

Method

Catfish & Breading

Prep fish

Pat catfish fillets dry with paper towels. If fillets are large, cut into sandwich-sized portions (about 4–5 oz each).

Buttermilk soak

Combine 1 cup buttermilk and 1 tablespoon hot sauce in a shallow dish. Submerge fillets, cover, and refrigerate for 20–30 minutes to tenderize and add flavor.

Prepare dredge

In a wide, shallow bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup fine cornmeal, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until evenly combined.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2 inch to 1 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles briskly on contact.

Dredge and fry

Remove a fillet from the buttermilk, letting excess drip off. Dredge thoroughly in the flour/cornmeal mixture, pressing to adhere. Shake off excess. Fry in batches so oil temperature stays steady: cook 3–4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack set over a baking sheet to drain and keep warm while you finish the rest.

Southern Slaw

In a large bowl combine 2 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, grated or julienned carrot from 1 carrot, and 2 tablespoons thinly sliced green onion.

In a separate small bowl whisk together 2 tablespoons apple cider vinegar, 2 tablespoons buttermilk, 1 teaspoon sugar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until the sugar dissolves.

Pour the dressing over the shredded vegetables and toss to coat evenly. Taste and adjust salt or vinegar. Let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour) to meld flavors.

Sweet Chili Mayo & Assembly

Make sweet chili mayo: in a small bowl combine 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce and 1 teaspoon lime juice. Stir until smooth and adjust heat/sweetness by adding an extra teaspoon of chili sauce if desired.

Toast buns: halve brioche buns and spread a thin layer of butter on cut sides. Toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Assemble sandwiches: spread about 1 to 1 1/2 tablespoons sweet chili mayo on both top and bottom bun halves. Place a piece of fried catfish on the bottom bun, add 1/4 to 1/3 cup southern slaw on top of the fish (to taste), add 2 pickle slices and 2–3 tomato slices (about 2–3 thin slices per sandwich). If using, add a few pickled jalapeño slices and a sprinkle of cilantro. Top with the bun and press lightly.

Serve immediately while fish is hot and crispy. Provide extra sweet chili mayo on the side if desired.