Catfish Sandwich Recipe
Fried catfish fillet served with lettuce, tomato, and creamy sriracha on a brioche bun.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Catfish Fillet
Sandwich Assembly
Method
Catfish Preparation
- 1
Soak Catfish in Buttermilk
In a large bowl, pour the buttermilk over the catfish fillets. Make sure they are fully submerged. Cover and refrigerate for at least 30 minutes to tenderize and flavor the fish.
- 2
Prepare the Breading
In a separate bowl, combine the cornmeal, all-purpose flour, cajun seasoning, salt, and black pepper. Mix well to ensure even distribution of the spices.
- 3
Bread the Catfish
Remove the catfish fillets from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, making sure they are well coated. Shake off any excess breading.
- 4
Fry the Catfish
In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded catfish fillets and fry them for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Sandwich Assembly
- 5
Prepare the Tomato
While the catfish is frying, slice the tomato into thin rounds.
- 6
Assemble the Sandwich
On the bottom half of each brioche bun, place a lettuce leaf. Top with a fried catfish fillet, a slice of tomato, and a generous drizzle of creamy sriracha sauce. Finish by placing the top half of the bun on the sandwich.
- 7
Serve
Serve the catfish sandwiches immediately while the fish is hot, with extra sriracha sauce on the side if desired.