Cajun-Inspired Catfish Sandwich Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
16 minutes
Servings:
4 Servings
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, or as needed
  • ½ teaspoon pepper, or as needed
  • 2 cups shredded cabbage coleslaw mix
  • ¼ cup chopped cilantro
  • 1 jalapeño, chopped
  • 1 scallion, chopped
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Louisiana Hot Sauce
  • 1 teaspoon lemon juice
  • 1 scallion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon Cajun seasoning
  • ⅛ teaspoon salt, or to taste
  • ⅛ teaspoon pepper, or to taste
  • 4 brioche burger buns
Directions
  1. Begin preparing the catfish: Stir milk and hot sauce together in a dish.
  2. Add the fish and turn to coat. Marinate for 1 hour.
  3. To fry the fish, first heat oil in a Dutch oven over medium heat to 350 F.
  4. Combine the cornmeal, Cajun seasoning, lemon pepper seasoning, and salt in a large bowl.
  5. While the oil is heating up, shake the excess milk from the catfish and dredge each filet in the cornmeal mixture.
  6. Once the oil is hot, add the dredged fish and fry until golden brown and crispy, about 8 minutes.
  7. Once fried, set catfish aside to drain.
  8. To make the coleslaw, first stir together the mayonnaise, yogurt, vinegar, garlic, salt, and pepper until combined.
  9. Add the cabbage mix, cilantro, jalapeño, and scallions and toss well to combine.
  10. To make the remoulade, stir all ingredients in a bowl until fully combined.
  11. To build the sandwiches, add catfish, coleslaw, and remoulade to the brioche buns and serve.