CRISPY CATFISH SANDWICH

🔥 Dive into the ultimate flavor experience this National Catfish Month with my Crispy U.S. Farm-Raised Buttermilk Catfish Sandwich! 🐟 Marinated to perfection in rich buttermilk, this catfish boasts an extra crispy crust that's irresistibly crunchy. Drizzled with a tantalizing garlic, honey, and red habanero sauce, it's a fiery delight that's perfectly balanced by a clean, crisp slaw. And let's not forget that golden toasted brioche bun, adding a touch of luxury to every bite. 🍯🌶️🥖 Elevate your lunch game and satisfy those seafood cravings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat dry the catfish fillets to remove excess moisture. Cut each fillet into two pieces and season both sides with Creole seasoning. Place the seasoned fillets in a bowl, add pepper juice and buttermilk. Marinate overnight or for at least 4 hours.

Step 2

For the slaw, combine sliced cabbage and diced red onion in a bowl. Mix in mayonnaise and pepper juice. Season with salt and pepper. Chill until ready to serve.

Step 3

Prepare the sauce: Melt butter in a pan and sauté minced garlic until soft. Stir in the habanero puree and honey. Cook until the sauce thickens. Keep warm.

Step 4

In a separate bowl, combine all dry breading ingredients. Preheat frying oil to 350°F (175°C).

Step 5

Remove catfish fillets from the marinade, shaking off excess liquid. Pat them dry gently. Dredge each fillet in the breading mixture, pressing firmly to ensure the breading adheres.

Step 6

Fry the breaded catfish fillets until they are golden brown and float in the oil.

Step 7

Toast the brioche buns until golden.

Step 8

Generously apply the habanero sauce onto the fried fillets.

Step 9

Assemble the sandwich: Place two pieces of fried catfish on a toasted bun, top with the prepared slaw, and serve.

↑Support creators by visiting their site 😊