🔥 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:
- 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.
- 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.
- 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.
- In a separate bowl, combine all dry breading ingredients. Preheat frying oil to 350°F (175°C).
- 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.
- Fry the breaded catfish fillets until they are golden brown and float in the oil.
- Toast the brioche buns until golden.
- Generously apply the habanero sauce onto the fried fillets.
- 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!