Serves 4
35 min
Crispy Fish Sandwiches With Herb Remoulade
Recipe GLPRe41379c6071024
Golden-fried catfish fillets topped with a vibrant herb-infused remoulade sauce, served on toasted rolls with fresh lettuce and tomato. The crispy panko coating contrasts beautifully with the tender, flaky fish, while the tangy remoulade brings brightness and complexity to every bite.
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Ingredients
1 tablespoon canola oil, plus more for brushing
1 cup panko (Japanese bread crumbs)
1 teaspoon Old Bay seasoning
1/4 cup fromage blanc
1 tablespoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce
3 tablespoons chopped cornichons
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh tarragon
Salt and freshly ground black pepper to taste
4 kaiser or whole wheat sesame-seed rolls, split
4 6-ounce Four 6-ounce skinless catfish fillets
Lettuce leaves for serving
Sliced tomatoes for serving
Directions
In a small bowl, whisk together the fromage blanc, Dijon mustard, lemon juice, and Tabasco sauce until smooth. Fold in the chopped cornichons, parsley, and tarragon. Season with salt and pepper to taste. Set the remoulade aside.
Combine the panko and Old Bay seasoning in a shallow dish. Mix well to distribute the seasoning evenly.
Pat the catfish fillets dry with paper towels. Season both sides lightly with salt and pepper.
Working with one fillet at a time, coat both sides evenly with the panko mixture, pressing gently so the crumbs adhere. Place on a plate.
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated catfish fillets in the pan, working in batches if needed to avoid crowding.
Cook the fillets for 4-5 minutes on the first side until golden brown and crispy. Carefully flip and cook for another 4-5 minutes on the second side until the internal temperature reaches 145°F and the coating is golden brown throughout.
Transfer the cooked fish to a paper towel-lined plate to drain excess oil. Keep warm.
Lightly brush the cut sides of the kaiser rolls with canola oil. Toast them in the skillet or toaster until lightly golden and crispy, about 1-2 minutes per side.
Spread a generous amount of the herb remoulade on the bottom half of each toasted roll. Layer with lettuce and tomato slices. Place one crispy catfish fillet on top.
Add more remoulade to the top half of each roll if desired, then close the sandwich. Serve immediately while the fish is still warm and crispy.
