Crispy Catfish Sandwich Recipe

Pat catfish fillets dry with paper towels. Place buttermilk and hot sauce in a shallow dish and stir to combine. Add fillets, turning to coat. Cover and refrigerate 20–30 minutes (up to 1 hour) to marinate.

While fish marinates, combine flour, cornmeal, panko, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt in a wide shallow bowl or dish. Mix thoroughly so spices are evenly distributed.

Heat vegetable oil in a large heavy skillet or Dutch oven over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.

Remove one fillet from buttermilk, letting excess drip off, then dredge thoroughly in the dry mixture, pressing to adhere. Shake off excess. Repeat with remaining fillets.

Fry fillets in batches, careful not to crowd the pan, 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C) or the fish flakes easily. Adjust heat as needed to maintain oil temperature. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining fillets.

Brush cut sides of burger buns with melted butter and toast cut-side down in a dry skillet or under broiler until golden, about 1–2 minutes.

In a large bowl combine shredded green cabbage, red cabbage, carrot, sliced red onion, and chopped parsley. Toss to combine.

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and black pepper until smooth.

Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 15 minutes to let flavors meld before assembling sandwiches.

In a small bowl combine mayonnaise, finely chopped pickled okra, sweet pickle relish, chopped capers, lemon juice, Dijon mustard, hot sauce, and black pepper. Stir until smooth and well combined.

Taste and adjust acidity or seasoning as needed (add more lemon for brightness, more hot sauce for heat). Refrigerate until ready to assemble; sauce can be made up to 2 days ahead.

If frying: Rinse sliced potatoes in cold water until water runs clear to remove starch. Dry thoroughly on clean kitchen towels. Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry potato slices in small batches until golden and crisp, 2–4 minutes, turning as needed. Remove with a slotted spoon to paper towels or a wire rack. If oven-roasting/baking: toss slices with 2 tbs oil, spread single layer on baking sheets, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until crisp.

While chips are still warm, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper in a small bowl. Sprinkle or toss seasoning over chips to coat evenly. Cool slightly — chips will crisp more as they cool.

To assemble each sandwich: spread about 1 to 1.5 tablespoons of pickled okra tartar sauce on both the top and bottom toasted bun halves.

Place 1–2 lettuce leaves on the bottom bun, add a slice of tomato, then place one crispy catfish fillet on top.

Top the hot fillet with a generous handful (about 0.5 cup) of farmer's slaw, then add 2–3 BBQ-spiced potato chips for crunch and a halved pickled okra for garnish if desired.

Close sandwich with top bun, press lightly, and serve immediately with extra chips and tartar sauce on the side.