🔥 Dive into the ultimate flavor experience this National Catfish Month  with my Crispy U.S. Farm-Raised Buttermilk Catfish Sandwich! 🐟 Marinated to perfection in rich buttermilk, this catfish boasts an extra crispy crust that's irresistibly crunchy. Drizzled with a tantalizing garlic, honey, and red habanero sauce, it's a fiery delight that's perfectly balanced by a clean, crisp slaw. And let's not forget that golden toasted brioche bun, adding a touch of luxury to every bite. 🍯🌶️🥖 Elevate your lunch game and satisfy those seafood cravings.

For the Slaw:

• 1/2 Red Cabbage, thinly sliced
• 1/2 Green Cabbage, thinly sliced
• 1/4 Red Onion, finely diced
• 1/2 cup Mayo
• 1/4 cup Pickle or Pickled Pepper Juice
• Salt and Pepper, to taste

For the Marinade:

• 1 cup Buttermilk
• 1/4 cup Pickle or Pickled Pepper Juice
• 4 US Farm-Raised Catfish Fillets
• Creole Seasoning, to taste

For the Breading:

• 2 cups Flour
• 2 cups Fish Fry
• 1/4 cup Cornstarch
• Creole Seasoning, to taste

For the Sauce:

• 1 tsp Red Habanero Puree (or 1 whole pepper of choice)
• 5 Cloves Garlic, minced
• 1/2 stick Butter
• 1/4 cup Honey

Additional:

• Oil, for frying
• Brioche Buns

Directions:

1. Pat dry the catfish fillets to remove excess moisture. Cut each fillet into two pieces and season both sides with Creole seasoning. Place the seasoned fillets in a bowl, add pepper juice and buttermilk. Marinate overnight or for at least 4 hours.
2. For the slaw, combine sliced cabbage and diced red onion in a bowl. Mix in mayonnaise and pepper juice. Season with salt and pepper. Chill until ready to serve.
3. Prepare the sauce: Melt butter in a pan and sauté minced garlic until soft. Stir in the habanero puree and honey. Cook until the sauce thickens. Keep warm.
4. In a separate bowl, combine all dry breading ingredients. Preheat frying oil to 350°F (175°C).
5. Remove catfish fillets from the marinade, shaking off excess liquid. Pat them dry gently. Dredge each fillet in the breading mixture, pressing firmly to ensure the breading adheres.
6. Fry the breaded catfish fillets until they are golden brown and float in the oil.
7. Toast the brioche buns until golden.
8. Generously apply the habanero sauce onto the fried fillets.
9. Assemble the sandwich: Place two pieces of fried catfish on a toasted bun, top with the prepared slaw, and serve.

Enjoy a burst of flavors with every bite of this gourmet catfish sandwich!