Save Recipe Print
Catfish Sandwich with Remoulade
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 sandwiches
Level:
Easy
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 sandwiches
Level:
Easy

Ingredients

Remoulade: 
Catfish Sandwich:

Directions

For the remoulade: In medium mixing bowl, whisk together the ketchup, mayo, vinegar, capers and horseradish. Then add the celery, onions and anchovies to the above mixture. Then add the dry mustard, paprika, salt/pepper blend and cayenne. Mix well and store up to 7 days. Best to prepare 1 day in advance and do not puree or pulse the vegetables, they should be hand cut. Yield: 1 1/2 cups. 

For the catfish: Preheat the oil in a deep-fryer to 350 degrees F. Then toast the buns in a skillet with warmed butter over medium heat until light brown, 1 to 2 minutes. 

In batches, lightly coat the fish fillets with the flour/spice mixture, tap off excess any flour and then dip the fillets into the egg wash. Finally finish the fillets in the cornmeal. Then drop the breaded fillets in the oil and fry until golden brown, about 3 minutes. Remove the fish from the oil and allow any excess oil to drip off. 

To build the sandwiches, toss the lettuce with the remoulade, and then place on the bottom bun. Add the tomatoes, onions, fish and the top bun. Serve.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Southern Fried Catfish

Recipe courtesy of Alton Brown

Tenderloin Sandwiches

Recipe courtesy of Ree Drummond

Philly Steak Sandwiches

Recipe courtesy of Rachael Ray

Pulled Pork Sandwiches

Recipe courtesy of The Neelys

The Ultimate Cuban Sandwich

Recipe courtesy of Tyler Florence

Zingerman's Reuben Sandwich

Recipe courtesy of Zingerman's

Hawaiian Pulled Pork Sandwiches

Recipe courtesy of Sandra Lee

Classic Club Sandwich

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword