Catfish On Rye Recipe

Prep fillets

Rinse the catfish fillets under cold water and pat dry with paper towels. Trim any remaining bits of skin or bones and slice fillets into sandwich-sized portions (about 4 pieces from 1 lb).

Light brine

In a shallow dish combine 1 tsp kosher salt, 1 tsp black pepper and the buttermilk. Submerge the fillets in the mixture, cover, and refrigerate for 20 minutes. This firms the fish and seasons the interior.

Make the dry mix

While the fish brines, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne, and baking powder in a shallow bowl. Whisk to evenly distribute spices; this will be the coating for the fish.

Coat the fillets

Remove fillets from buttermilk, letting excess drip back into the dish. Press each fillet into the dry mix so the mixture adheres evenly on all sides. Shake off excess and set on a plate.

Pan-fry the catfish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and warm until shimmering (about 1–2 minutes). Add the coated fillets in a single layer, do not overcrowd. Fry 3–4 minutes per side until golden brown and an internal temperature of 145°F (63°C) is reached or the fish flakes easily with a fork. Transfer cooked fillets to a wire rack or paper towel-lined plate and season lightly with salt while hot.

Toast rye

Toast the rye bread slices until golden and slightly crisp. You can use a toaster or a hot skillet with a little butter for extra flavor.

Make spread

In a small bowl combine the softened butter, Dijon mustard and mayonnaise. Mix until smooth. Spread a thin layer of the mixture on each toasted rye slice.

Assemble base

Place two rye slices per sandwich on a work surface with the spread side up.

Layer toppings

On the prepared rye slices, place a layer of shredded lettuce, then a piece of fried catfish per sandwich. Add tomato slices, red onion and 2 pickle slices on top of the fish. Sprinkle chopped parsley if using, and season lightly with salt and pepper to taste. Squeeze a lemon wedge over the fish for brightness.

Finish sandwich

Top with the remaining rye slices, press gently, and cut each sandwich in half if desired. Serve immediately while the fish is still hot, with extra lemon wedges on the side.