Catfish Sandwiches Ww Recipes

Steps:

• For the crispy fish: Heat 1 inch vegetable oil to 375 degrees F in a heavy-bottomed pan. Season the fish with salt and pepper on both sides.
• In a bowl, whisk together the milk, eggs and 2 tablespoons hot sauce. In another bowl, whisk together the flour, cayenne, chili powder and 1 teaspoon each garlic powder and paprika.
• In a small saucepan (or in the microwave), melt the butter with the honey, remaining 2 tablespoons hot sauce and a pinch each garlic powder and paprika.
• In batches, dip the fish fillets into the egg mixture, coating each side, then let the excess drip off. Dredge in the flour mixture, coating each side. Fry until golden brown and cooked through, about 1 1/2 minutes per side. Transfer the fish to a baking sheet fitted with a wire rack. Use a pastry brush to coat each fillet with the melted butter mixture.
• For the sandwiches: Serve the fish on the toasted hoagie rolls with tartar sauce, shredded iceberg, sliced tomato and pickles.

Steps:

• Preheat the oven to 350 degrees F.
• To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
• In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
• In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
• Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
• To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.
• Cut the catfish into fingers. Set aside.
• Finely grind the pecans into crumbs in a food processor. Cook's Note: Do not over process the nuts or they will become too oily, like a nut butter, and unsuitable to use as a breading. Add the pecan crumbs to a casserole dish.
• Measure the buttermilk in a 1-cup liquid measure. Add the egg and beat well together. Pour into an 8 by 8-inch casserole dish.
• Add the panko, garlic powder, cayenne, salt and pepper, to taste, to the pecan crumbs in the casserole dish. Whisk together to combine.
• Set up an assembly line. Dredge catfish through the buttermilk mixture, then through the pecan mixture. You may need to press the pecans into the catfish to adhere.
• Add the catfish fingers to the hot oil and cook until golden brown and crisp, about 2 minutes. Remove to a paper towel lined sheet tray to drain.
• Spread some Honey Mustard Sauce on inside of the toasted rolls. Add sliced tomatoes, lettuce and the catfish fingers. Serve and enjoy warm.
• Mix all the ingredients into a small mixing bowl. Cover with plastic wrap and store in the refrigerator until ready to use.

Steps:

• In a large bowl, toss the coleslaw ingredients; set aside., In a shallow bowl, combine the cornmeal, flour, salt, Cajun seasoning and seafood seasoning. Place buttermilk in another shallow bowl. Dip fish in buttermilk, then coat with cornmeal mixture., In an electric skillet, heat 1/4 in. of oil to 375°. Cook fillets for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. , Place fish and coleslaw on bun bottoms; replace bun tops.

Steps:

• Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.

Steps:

• In a bowl mix all of the seasonings for the catfish. Coat each piece of fish in the spice blend and allow to set at room temperature for 20 minutes. I would make the tartar sauce while the fish is resting.
• Heat the oil in a cast iron pan over medium high heat until it just begins to smoke. Gently add the fillets to the pan and cook until a dark crust forms, about 4 minutes. Flip and fry on the other side until cooked through. Remove from heat and let rest for 5 minutes.
• In a medium bowl, combine all of the tartar sauce ingredients and season t taste with salt and pepper.
• Cut each piece of fish in half crosswise. Split the bread in half lengthwise and slather each top and bottom with the sauce. Layer lettuce and tomato and then top with fish. Sprinkle some fresh lemon juice over the fish and serve.

Steps:

• 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.
• 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.

Steps:

• For the remoulade: In medium mixing bowl, whisk together the ketchup, mayo, vinegar, capers and horseradish. Then add the celery, onions and anchovies to the above mixture. Then add the dry mustard, paprika, salt/pepper blend and cayenne. Mix well and store up to 7 days. Best to prepare 1 day in advance and do not puree or pulse the vegetables, they should be hand cut. Yield: 1 1/2 cups.
• For the catfish: Preheat the oil in a deep-fryer to 350 degrees F. Then toast the buns in a skillet with warmed butter over medium heat until light brown, 1 to 2 minutes.
• In batches, lightly coat the fish fillets with the flour/spice mixture, tap off excess any flour and then dip the fillets into the egg wash. Finally finish the fillets in the cornmeal. Then drop the breaded fillets in the oil and fry until golden brown, about 3 minutes. Remove the fish from the oil and allow any excess oil to drip off.
• To build the sandwiches, toss the lettuce with the remoulade, and then place on the bottom bun. Add the tomatoes, onions, fish and the top bun. Serve.

Steps:

• Cut catfish fillets in half; set aside.
• In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
• Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
• In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
• Cajun Remoulade:
• In a small bowl, stir together all ingredients. Set aside.
• Sandwiches:
• Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.

Steps:

• Heat a grill pan over medium-high heat. Coat pan with cooking spray.
• Sprinkle fillets evenly with cajun seasoning. Add fillets to pan; cook 4 minutes. Turn over and cook another 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
• Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
• Combine mayonnaise, shallots, mustard, and juice, stirring well.
• On the bottom half of each bun place lettuce; top each with one fish fillet and one tomato slice.
• Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

Steps:

• Fill a deep heavy-bottom skillet with about 2 1/2 inches oil. Place over medium heat until oil registers 365 degrees on a deep-fry thermometer. Meanwhile, combine cornmeal, red-pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
• Season catfish fillets on both sides with remaining tablespoon salt and teaspoon pepper. Dredge fillets in cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge fillets in oil, and fry until crust is crisp and golden and fish is cooked through, about 3 minutes. Transfer to a large plate.
• To serve, spread bread slices with mayonnaise and/or relish, as desired. Place catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

Steps:

• Sprinkle catfish with the seaoning.
• Spray Pam in a grill pan and set over medium high heat; place catfish in pan and cook until done (2-5 minutes per side).
• Layer lettuce, catfish fillet and tartar sauce along with other optional sandwich fixings on each bun.

Steps:

• Spray the rack of a broiler pan with nonstick spray; preheat broiler.
• Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.).
• Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl.
• Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.

Steps:

• In a small bowl, combine the chili sauce, ketchup, pepper sauce and 2 tablespoons lemon juice; set aside., Drizzle remaining lemon juice over fillets; sprinkle with lemon-pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill catfish, covered, over medium-hot heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork., Layer four slices of toast with catfish, bacon, lettuce, tomato and onion. Spread sauce mixture over remaining toast slices; place on top.

Steps:

• Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.
• Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.
• Place fillets on bread bottoms. Top with tomato, lettuce, and bread tops.