Catfish Sandwich with Remoulade Recipe

Name: Catfish Sandwich with Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup ketchup; 1/3 cup mayo or mild aioli; 3 tablespoons red wine vinegar; 1 tablespoon capers, drained and minced; 2 teaspoons prepared horseradish; 2 tablespoons finely minced celery; 2 tablespoons finely minced red onion; 4 anchovies, rinsed and minced; 1 teaspoon dry English mustard; 1 teaspoon paprika; 1/2 teaspoon kosher salt/ pepper blend; 1/8 teaspoon ground cayenne pepper; 1 quart vegetable oil; Four 6-inch brioche or kaiser buns; Butter, for toasting; Four 5-ounce catfish fillets; 1 cup all-purpose flour seasoned with 1 teaspoon Cajun spice; 2 cups egg wash (equal parts milk and egg); 1 cup coarse cornmeal; 1 cup shredded romaine; 8 slices tomatoes; 1 cup thinly sliced red onion

Servings: persons

2/3 cup ketchup
1/3 cup mayo or mild aioli
3 tablespoons red wine vinegar
1 tablespoon capers, drained and minced
2 teaspoons prepared horseradish
2 tablespoons finely minced celery
2 tablespoons finely minced red onion
4 anchovies, rinsed and minced
1 teaspoon dry English mustard
1 teaspoon paprika
1/2 teaspoon kosher salt/ pepper blend
1/8 teaspoon ground cayenne pepper
1 quart vegetable oil
Four 6-inch brioche or kaiser buns
Butter, for toasting
Four 5-ounce catfish fillets
1 cup all-purpose flour seasoned with 1 teaspoon Cajun spice
2 cups egg wash (equal parts milk and egg)
1 cup coarse cornmeal
1 cup shredded romaine
8 slices tomatoes
1 cup thinly sliced red onion

1
For the remoulade: In medium mixing bowl, whisk together the ketchup, mayo, vinegar, capers and horseradish.
2
Then add the celery, onions and anchovies to the above mixture.
3
Then add the dry mustard, paprika, salt/pepper blend and cayenne.
4
Mix well and store up to 7 days.
5
Best to prepare 1 day in advance and do not puree or pulse the vegetables, they should be hand cut.
6
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.
7
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.
8
Finally finish the fillets in the cornmeal.
9
Then drop the breaded fillets in the oil and fry until golden brown, about 3 minutes.
10
Remove the fish from the oil and allow any excess oil to drip off.
11
To build the sandwiches, toss the lettuce with the remoulade, and then place on the bottom bun.
12
Add the tomatoes, onions, fish and the top bun.
13
Serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2/3 cup ketchup, 1/3 cup mayo or mild aioli, 3 tablespoons red wine vinegar, 1 tablespoon capers, drained and minced, and more.

Yes, Catfish Sandwich with Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Sandwich with Remoulade

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