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Home > Recipes > Catfish Recipes > Fried Catfish Sandwiches with Cumin Slaw


Marinated Catfish

  • 1 large egg

  • 1 tablespoon finely chopped garlic

  • 1 teaspoon kosher salt

  • .50 teaspoon black pepper

  • 6 (4- to 5-ounce) catfish fillets


  • 4 cups very thinly sliced green cabbage

  • 3 tablespoons granulated sugar

  • 2 tablespoons white vinegar

  • ¾ cup mayonnaise

  • .50 cup thinly sliced red onion

  • .50 cup coarsely chopped fresh cilantro

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

  • ¼ cup matchstick carrots

  • 2 tablespoons roasted ground cumin

  • 1 tablespoon kosher salt, plus more to taste

  • ¼ teaspoon black pepper


  • Peanut oil, for frying

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

  • 1 tablespoon kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 2 large eggs

  • .50 cup whole milk

  • 2 teaspoons finely chopped garlic

  • 2 cups panko

Additional Ingredients

  • 6 tablespoons chopped bread-and-butter pickle chips

  • 6 hamburger buns, split


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