A catfish sandwich that’s crunchy and flavorful plus Chef JJ’s sticky icky mayo equals your new favorite catfish sandwich recipe.
Ingredients
Fried Cornmeal Crusted Catfish Ingredients
Vegetable oil
2 (8 oz) catfish fillets, cut in half
Kosher salt
Cracked black pepper
3 egg whites
1 cup potato starch
1 cup cornmeal
6 thyme sprigs
3 parsley sprigs
1 lemon
1 cup arugula
4 kaiser rolls
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Sticky Icky Mayo Ingredients
1 cup mayo
½ cup sweet pepper relish
½ teaspoon minced raw garlic
1 tablespoon capers
Pinch chili flakes
1 cup arugula
4 kaiser rolls
Instructions
Heat a large dutch oven with oil over medium-high heat until the oil reaches
350 degrees. Place half of the thyme and parsley sprigs in the oil but be
careful because it could splatter. This will help season the oil.
Season both sides of the catfish with salt and pepper. Brush the catfish with
more thyme sprigs (this will release some of the essences of the thyme onto
the filletS).
Season the egg whites, potato starch, and cornmeal with salt
Dip each piece of catfish into the potato starch followed by egg white and
cornmeal.
Fry each piece of catfish until golden brown about 5-6 minutes.
In the meantime make the Sticky Icky Mayo. In a medium mixing bowl
whisk together the mayo, sweet pepper relish, garlic, capers, chili flakes,
salt, and pepper to taste. Set aside until ready to assemble sandwiches.
Remove the catfish to a sheet pan lined with a sheet rack or a plate lined
with a paper towel to drain the excess grease. Squeeze fresh lemon juice
over the top of the fried pieces of fish.
Cut the kaiser rolls in half and spread some of the mayo mixtures on the
bottom and tops of the rolls. Place a piece of fish on the rolls and top with
fresh arugula.
Serve the sandwiches with a Pickled Veg Salad or your choice of side.
