Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw
A great fried fish sandwich for a sunny afternoon outside."This is a great recipe, we've made it a ton of times, but give credit where credit is due. This is from Guy Fieri on foodnetwork" - LaCourFamily
Yield: 4 Servings Ready in 30 minutes
favorite of 32 people 14 people want to try
|For the fish|
|1 cupall-purpose flour|
|1 1/2 tablespoonschili powder|
|3 teaspoonsfreshly cracked black pepper; divided|
|1/2 cupdark beer|
|3/4 cupwhole-grain or stone-ground mustard|
|2 cupspanko bread crumbs|
|1 tablespoongranulated garlic|
|1 teaspoonkosher salt|
|1 poundcatfish fillets (cut into 4 pieces)|
|For the slaw:|
|1/2 cupsour cream|
|2 limes; zested and juiced|
|1 tablespoonchipotle in adobo|
|1/2 teaspoongranulated sugar|
|2 tablespoonswhite vinegar|
|Kosher salt and freshly cracked black pepper|
|1/2 headgreen cabbage; thinly shredded|
|1/4 red onion; thinly sliced|
|1/2 red bell pepper; diced|
|3 scallions; thinly sliced|
|1/4 cupfresh cilantro leaves|
|2 tablespoonsunsalted butter; room temperature|
|4 Cuban rolls; split lengthwise|
|1 cupCanola oil|
Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw Preparation
Preheat the oven to 350 degrees F.
Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
Cook's Note for an alternate method: Prepare fish as above, but arrange on a sheet pan lined with a baking rack. Put the fish into the hot oven and bake until cooked through, 15 to 18 minutes. Briefly broil both sides of fillets to get a good crisp coating.
To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.
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