Fried Catfish Sandwiches

Ingredients (Serves 2–4)

For the Catfish

4 catfish fillets

1 cup buttermilk (or milk + 1 tbsp lemon juice)

1 cup cornmeal

½ cup all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne pepper

1 tsp salt

½ tsp black pepper

Oil for frying (vegetable, peanut, or canola)

For the Sandwich

2–4 buns (brioche, hamburger, or hoagie-style)

4 slices American cheese

Lettuce leaves

Tomato slices

Mayo or tartar sauce

Hot sauce

Instructions

1. Marinate the Catfish

Rinse and pat dry the catfish fillets.

Place them in a bowl and cover with buttermilk.

Let sit for 20–30 minutes (helps tenderize and make breading stick).

2. Prepare the Breading

In a large bowl mix:

Cornmeal

Flour

Paprika

Garlic powder

Onion powder

Cayenne

Salt & pepper

Mix well so seasoning is evenly distributed.

3. Bread the Catfish

Remove fillets from buttermilk, allowing excess to drip.

Coat each fillet in the cornmeal mixture.

Press lightly so the crust sticks.

Let breaded fillets rest on a tray for 5 minutes (helps crispiness).

4. Fry the Catfish

Heat oil to 350°F (175°C) in a cast-iron skillet or pot.

Fry each fillet for 4–6 minutes per side, depending on thickness.

Catfish should be golden and crispy.

Drain on a wire rack or paper towels.

5. Build the Sandwich

Toast buns lightly.

Spread mayo or tartar sauce.

Add lettuce and tomato slices (season tomatoes with salt & pepper).

Add American cheese slices (as shown in your photo).

Place the crispy fried catfish on top.

Add your favorite hot sauce.

Optional Variations

Spicy version: Add extra cayenne to the breading and top with spicy remoulade.

Extra crispy: Double dredge (dip in buttermilk again, then coat in cornmeal again).

Buttery bun: Brush buns with garlic butter before toasting.