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Cajun Catfish Sandwich Recipe

Name: The Larders CAJUN CATFISH SANDWICH Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 2 pieces catfish fillets (skinless, 4–6 oz each); 1 cups buttermilk; 1 tbs hot sauce; 3 tbs all-purpose flour; 3 tbs cornmeal (fine or medium); 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp black pepper; 0.75 tsp salt; 1 cups vegetable oil (for frying); 1.5 cups shredded green cabbage; 0.5 cups shredded red cabbage; 0.5 cups shredded carrot; 3 tbs mayonnaise; 1 tsp apple cider vinegar; 0.5 tsp Dijon mustard; 0.5 tsp sugar; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 2 tsp sweet pickle relish; 1 tsp lemon juice; 1 tsp capers (chopped, optional); 1 tsp onion (finely minced); 2 pieces burger buns (soft, brioche or sesame); 2 pieces lettuce leaves (butter or romaine); 4 slices tomato (sliced, 1/4" thick); 4 slices red onion (sliced, optional)

Inspired by The Larder

Time40m

Serves2

CAJUN CRUSTED FRIED CATFISH FILET, LTO, SLAW, TARTAR ON A BURGER BUN WITH CHOICE OF SIDE

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Ingredients

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Catfish & Coating

2 pieces catfish fillets (skinless, 4–6 oz each)

1 cups Buttermilk

1 tbs Hot sauce

3 tbs 00 bread flour

3 tbs cornmeal (fine or medium)

2 tsp Cajun seasoning

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp black pepper

3/4 tsp Celtic sea salt

1 cups vegetable oil (for frying)

Slaw

1 1/2 cups shredded green cabbage

1/2 cups shredded red cabbage

1/2 cups shredded carrot

3 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp Dijon mustard

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tartar Sauce & Sandwich

1/2 cups Mayonnaise

2 tsp sweet pickle relish

1 tsp ReaLemon lemon juice

1 tsp capers (chopped, optional)

1 tsp onion (finely minced)

2 pieces burger buns (soft, brioche or sesame)

2 pieces lettuce leaves (butter or romaine)

4 slices tomato (sliced, 1/4" thick)

4 slices red onion (sliced, optional)

2 tsp butter (softened, for toasting buns)

Method

Catfish & Coating

Marinate

Pat catfish fillets dry with paper towels. In a shallow dish, whisk together buttermilk and 1 tbs hot sauce. Submerge fillets in the buttermilk mixture, cover and refrigerate for 20–30 minutes (can marinate up to 2 hours).

Make coating

In a wide shallow bowl or plate, combine flour, cornmeal, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper and 3/4 tsp salt. Mix well so the spices are evenly distributed.

Heat oil

Pour about 1" depth of vegetable oil into a heavy skillet or Dutch oven (about 1 cup for 8" skillet). Heat oil over medium-high until it reaches 350°F (175°C) or a pinch of coating sizzles when dropped in.

Dredge & Fry

Remove one fillet from the buttermilk, let excess drip off, then press both sides into the coating to form an even crust. Shake off excess. Fry fillets in batches, 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 145°F (63°C). Do not overcrowd the pan. Transfer to a wire rack set over a baking sheet and rest 2–3 minutes. Season lightly with a pinch of salt immediately after frying.

Slaw

In a bowl combine shredded green cabbage, red cabbage and shredded carrot. In a small bowl whisk together 3 tbs mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over vegetables and toss to combine. Taste and adjust seasoning. Chill in refrigerator while you fry the fish to let flavors meld.

Tartar Sauce & Sandwich

Make tartar sauce

In a small bowl mix 1/2 cup mayonnaise, sweet pickle relish, lemon juice, chopped capers (if using) and minced onion. Stir until combined and adjust to taste with a little additional lemon juice or a pinch of sugar if desired. Refrigerate until ready to assemble.

Toast buns

Spread softened butter on cut sides of burger buns. Heat a clean skillet over medium heat and toast buns cut-side down until golden, about 1–2 minutes. Keep warm.

Assemble sandwiches

Place a lettuce leaf on the bottom bun, add 1–2 slices of tomato and a couple slices of red onion if using. Spread about 1–2 tbs tartar sauce on the top bun. Place the hot Cajun-crusted catfish filet on the prepared bottom bun, top with a generous scoop (about 1/3 cup) of slaw, then close with the tartar-coated top bun. Serve immediately with choice of side.