I've never been that big on fish, but these sandwiches were so good, I actually ate the leftovers the next day. The tangy deliciousness of the remoulade is so perfect that we made extra!
(Adapted from Jay Foster)
- 1 cup mayonnaise
- 1/4 cup minced celery
- 1 small shallot, minced
- 1 garlic clove, minced
- 2 tablespoons Creole mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped flat-leaf parsley
- 1 cup cornmeal
- 1 cup panko (Japanese bread crumbs), crushed
- 1/2 cup all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 3 large eggs
- Eight 5-ounce skinless catfish fillets
- Vegetable oil, for frying
- 8 crusty hero rolls, split
- Shredded romaine, for serving
- In a bowl, combine all of the remoulade ingredients and place it in the fridge to set.
- In a shallow dish (like a pie plate), whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin.
- In another shallow dish, beat the eggs.
- Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
- In a skillet, heat 1/4 inch of vegetable oil.
- Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.
- Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.