Serves 4
96 min
Cajun-Inspired Catfish Sandwich
Recipe GLPRbac0b6d54eebe5
Golden-fried catfish served on a toasted brioche bun with zesty coleslaw and a homemade remoulade sauce. This Cajun-inspired sandwich delivers bold flavors with tender catfish, crisp coleslaw slaw made with jalapeños and cilantro, and a tangy garlic remoulade that brings everything together.
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Ingredients
1 cup whole milk
1 tablespoon Louisiana Hot Sauce
4 catfish filets
1 quart vegetable oil for frying
2 cups yellow cornmeal
1 tablespoon Cajun seasoning
1 tablespoon lemon pepper seasoning
2 teaspoons salt
2 tablespoons mayonnaise
½ cup Greek yogurt
2 tablespoons apple cider vinegar
1 garlic clove, minced
½ teaspoon salt
½ teaspoon pepper
2 cups shredded cabbage coleslaw mix
¼ cup chopped fresh cilantro
1 jalapeño, chopped
1 scallion, chopped
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Louisiana Hot Sauce
1 teaspoon fresh lemon juice
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon Cajun seasoning
⅛ teaspoon salt
⅛ teaspoon pepper
4 brioche burger buns
Directions
In a shallow dish, whisk together the whole milk and 1 tablespoon Louisiana Hot Sauce until combined.
Add the catfish filets to the milk mixture, turning each one to coat both sides evenly. Cover and marinate in the refrigerator for 1 hour.
While the catfish is marinating, prepare the coleslaw. In a medium bowl, whisk together 2 tablespoons mayonnaise, Greek yogurt, apple cider vinegar, 1 minced garlic clove, ½ teaspoon salt, and ½ teaspoon pepper until smooth.
Add the shredded cabbage, cilantro, jalapeño, and one chopped scallion to the dressing. Toss well to coat all the cabbage evenly. Set aside and refrigerate until ready to use.
Prepare the remoulade sauce by combining ½ cup mayonnaise, Dijon mustard, 1 teaspoon Louisiana Hot Sauce, lemon juice, one finely chopped scallion, 1 minced garlic clove, 1 teaspoon Cajun seasoning, ⅛ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Stir until fully blended. Refrigerate until needed.
Heat the vegetable oil in a Dutch oven or deep heavy pot over medium heat to 350°F, using a thermometer to monitor the temperature precisely.
While the oil heats, combine the yellow cornmeal, 1 tablespoon Cajun seasoning, lemon pepper seasoning, and 2 teaspoons salt in a large shallow bowl and mix well.
Once the oil reaches 350°F, remove the catfish filets from the marinade one at a time, letting excess milk drip off. Dredge each filet thoroughly in the cornmeal mixture, coating both sides and edges completely. Shake off excess coating.
Carefully place the dredged catfish filets into the hot oil. Fry for approximately 8 minutes, or until the coating turns golden brown and crispy and the internal temperature of the catfish reaches 160°F at the thickest part.
Using a slotted spoon or spider strainer, transfer the fried catfish to a paper towel-lined plate to drain excess oil.
Lightly toast the brioche buns if desired. Place one warm catfish filet on the bottom half of each bun.
Top each catfish filet with a generous portion of the prepared coleslaw, then spread remoulade sauce on the top bun half. Close the sandwich and serve immediately.
