Crispy Cajun catfish sandwich

A filet of Cajun spiced, cornmeal battered, and fried catfish becomes a simple sandwich packed with flavors. Add a touch of slightly spicy and pickle-y sandwich sauce and you've got a banger of a sandwich.
YIELD
Instructions for 2 sandwiches
PREP TIME
schedule 25 minutes
COOK TIME
schedule 15 minutes
TOTAL TIME
schedule 1 hour and 40 minutes

Ingredients:

Spicy Cajun sandwich sauce
  • 14 cup mayonnaise
  • 1 tablespoon dill pickle, diced
  • 2 teaspoons capers, diced
  • 1 tablespoon vinegary hot sauce (Louisiana brand or Tabasco are good options)
  • 1 tablespoon Cajun seasoning
Catfish marinade and cornmeal dredge
  • 2 sandwich sized filets of catfish
  • 12 cup buttermilk
  • 10 to 20 shakes of hot sauce
  • 1 12 cups cornmeal
  • 12 cup all-purpose flour
  • 2 tablespoons Cajun seasoning
  • peanut or vegetable oil for frying (1 to 2 inches deep in pan)
Sandwich assembly
  • 2 soft burger buns, toasted
  • Spicy Cajun sandwich sauce (from above)
  • 2 crispy fried catfish filets (from above)
  • lettuce, tomato slices, or pickles (all optional)

Directions:

Spicy Cajun sandwich sauce: combine all ingredients in a small mixing bowl and whisk to combine. 

Store in a sealed container in the refrigerator for up to 2 weeks. 

Catfish marinade: Add catfish filets to a small container or plastic zip-top bag and pour in the buttermilk and hot sauce. Mix everything to combine and add to the fridge to marinate for at least 1 hour and up to overnight. 

Catfish dredge and frying: when it is time to fry, add cornmeal, flour, and Cajun seasoning to a large plate or bowl. Mix to combine everything very well.

Remove each catfish filet from the marinade, add it to the plate, and coat each piece of fish very well with the cornmeal mixture. Make sure there are no dry spots. 

In a large pot or pan over medium-high heat, bring peanut or vegetable oil to 350 degrees F (176 C). 

Once the oil is at the proper temperature, slowly add each catfish filet and fry for 2 to 3 minutes before flipping and frying for another 2 to 3 minutes on the second side. At this point, the fish should be golden brown and crispy and cooked all through. 

Remove the fried fish to a paper towel-lined sheet pan or a cooling rack placed over a sheet pan to rest. 

Sandwich assembly: while the fish rests you can toast your buns. 

Once the buns are toasted, add 1 to 2 tablespoons of spicy Cajun sandwich sauce to the bottom piece of each bun. Then top the sauce with a fried catfish filet. 

Then add any toppings like lettuce, tomato slices, and/or pickles. Add more sandwich sauce to the top bun if desired. 

Serve and enjoy. 

Have you made this recipe? Tag @beerinator and let him know!


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