Fried Catfish Sandwiches With Curried Mayonnaise Recipes

FRIED CATFISH SANDWICH

Fried Catfish Sandwich image

Catfish topped with mayo, pickle relish, and sweet onion, and served on white bread make this the perfect Southern style sandwich.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

Vegetable oil, for frying
4 cups yellow cornmeal
1 teaspoon crushed red-pepper flakes
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
12 catfish fillets (about 8 ounces each), cut in half crosswise
24 slices white bread
Mayonnaise, (optional)
Pickle relish (optional)
1 Vidalia or other sweet onion, sliced into 1/4-inch rounds

Steps:

Fill a deep heavy-bottom skillet with about 2 1/2 inches oil. Place over medium heat until oil registers 365 degrees on a deep-fry thermometer. Meanwhile, combine cornmeal, red-pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
Season catfish fillets on both sides with remaining tablespoon salt and teaspoon pepper. Dredge fillets in cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge fillets in oil, and fry until crust is crisp and golden and fish is cooked through, about 3 minutes. Transfer to a large plate.
To serve, spread bread slices with mayonnaise and/or relish, as desired. Place catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

CATFISH SANDWICH

Catfish Sandwich image

This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won't be able to get enough of. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

CAJUN COLESLAW:
3-3/4 cups coleslaw mix
1/2 cup mayonnaise
3 tablespoons seafood cocktail sauce
1/2 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
SANDWICHES:
1/2 cup cornmeal
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon Cajun seasoning
1/4 teaspoon seafood seasoning
2/3 cup buttermilk
4 catfish fillets (6 ounces each)
Oil for deep-fat frying
4 hoagie buns, split

Steps:

In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Nutrition Facts : Calories 879 calories, Fat 57g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1283mg sodium, Carbohydrate 53g carbohydrate (9g sugars, Fiber 3g fiber), Protein 37g protein.

FRIED CATFISH SANDWICHES WITH CURRIED MAYONNAISE

Fried Catfish Sandwiches with Curried Mayonnaise image

Provided by Susan Haskell

Categories Sandwich Milk/Cream Fish Tomato Fry Sauté Quick & Easy Lunch Cornmeal Summer Pan-Fry Bon Appétit Boston Massachusetts Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1 18-inch-long French-bread baguette, cut crosswise into 4 equal pieces
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 cup whole milk
4 catfish fillets (each about 5 ounces)
3 tablespoons olive oil
1 large tomato, thinly sliced
4 Boston lettuce leaves

Steps:

Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.
Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.
Place fillets on bread bottoms. Top with tomato, lettuce, and bread tops.

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