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Fried Catfish Sandwiches with Cumin Slaw

Ingredients

Marinated Catfish

  • 1large egg

  • 1tablespoonfinely chopped garlic

  • 1teaspoonkosher salt

  • .50teaspoonblack pepper

  • 6(4- to 5-ounce) catfish fillets

Coleslaw

  • 4cupsvery thinly sliced green cabbage

  • 3tablespoonsgranulated sugar

  • 2tablespoonswhite vinegar

  • ¾cup mayonnaise

  • .50cup thinly sliced red onion

  • .50cup coarsely chopped fresh cilantro

  • .50cup chopped bread-and-butter pickle chips

  • ¼cup matchstick carrots

  • 2tablespoonsroasted ground cumin

  • 1tablespoonkosher salt, plus more to taste

  • ¼teaspoonblack pepper

Breading

  • Peanut oil, for frying

  • .50cupall-purpose flour (about 2 1/8ounces)

  • 1tablespoonkosher salt, divided

  • ¾teaspoonblack pepper, divided

  • 2large eggs

  • .50cupwhole milk

  • 2teaspoonsfinely chopped garlic

  • 2cupspanko

Additional Ingredients

  • 6tablespoonschopped bread-and-butter pickle chips

  • 6hamburger buns, split

Directions

Make the marinated catfish:

  1. Whisk together egg, garlic, salt, and pepper in a large, shallow bowl until combined. Add catfish fillets, and gently toss to coat in egg mixture. Let marinate at room temperature 30 minutes.

Meanwhile, make the coleslaw:

  1. Place cabbage in a medium bowl. Sprinkle with sugar, and drizzle with vinegar; toss to coat. Let stand at room temperature 10 minutes. Lightly squeeze cabbage mixture to remove any liquid; pour off liquid. Add mayonnaise, onion, cilantro, pickles, carrots, cumin, salt, and pepper; stir to coat. Season with additional salt to taste. Cover and refrigerate coleslaw until ready to use.

Make the breading:

  1. Pour oil into a 12-inch cast-iron skillet to a depth of1 inch; heat oil over medium to 375°F. Set a wire rack inside a large rimmed baking sheet. Sift flour, 3/4 teaspoon salt, and1/4 teaspoon pepper into a wide, shallow bowl. Re-sift flour mixture into a separate bowl; re-sift mixture again into original bowl. Set aside. Whisk eggs in a separate wide, shallow bowl until well blended; whisk in milk, garlic, 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Set aside. Stir together panko and remaining 11/4 teaspoons salt in a separate wide, shallow bowl. Working in batches, remove 2 catfish fillets from marinade mixture, letting excess drip off, and dredge in seasoned flour; shake off excess. Dip in egg mixture; let excess drip off. Dredge in seasoned panko, pressing to adhere. Carefully place dredged fillets in hot oil. Fry until panko is deep golden brown, 2 to 3 minutes, carefully flipping fillets halfway through cook time and adjusting heat between batches as needed to maintain oil temperature of 375°F. Transfer cooked fillets to prepared rack. Repeat with remaining fillets.

Assemble the sandwiches:

  1. Spread 1 tablespoon chopped pickles on each bun bottom; top with 1 fried catfish fillet and about 1/2 cup coleslaw. Cover with bun tops.

Make Ahead

Slaw can be refrigerated in an airtight container up to 3 days.

Suggested Pairing

Bright, unoaked Oregon white: A to Z Wineworks Chardonnay

Recipe courtesy of Food & Wine
https://www.foodandwine.com/recipes/fried-catfish-...