Golden Crispy Catfish Sandwiches
Indulge in the mouthwatering delight of our Golden Crispy Catfish Sandwiches, where the tender, flaky catfish nuggets are transformed into golden-battered perfection. This recipe embraces a traditional southern frying technique that infuses bold flavors into every bite, making the process of frying totally worth it. While catfish is the star here, you can use similar techniques for other meats if you wish. Best served on a soft, toasted onion roll slathered with zesty Durkee sauce, topped with homemade green tomato relish and thinly sliced red onions. Ideal for family gatherings or casual weekend meals. The bonus? These sandwiches are just as delectable as leftovers, offering a delightful experience whether hot or cold!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Catfish nuggets
1 lb (Large pieces, rinsed and patted dry)
Coarse cornmeal
1 cup (For dredging)
Fine cornmeal (corn flour)
1 cup (For dredging)
Kosher salt
1/2 tablespoon (Optional, leave out if using Cajun seasoning)
Ground black pepper
1 teaspoon (For flavoring)
Garlic powder
1 teaspoon (For flavoring)
Onion powder
1 teaspoon (For flavoring)
Dried basil
1 teaspoon (For flavoring)
Cajun seasoning
2 tablespoons (Optional, but highly recommended)
Eggs
2 (Scrambled)
Buttermilk
3 tablespoons (For the egg mixture)
Durkee Sauce
As needed (For spreading on rolls)
Onion rolls
8 (For serving)
Green tomato relish
As needed (For topping)
Red onion
1 (Thinly sliced for topping)
Corn oil
As needed (For frying)
Instructions
1
Start by rinsing the catfish nuggets under cold water. Carefully pick out any bones and undesirable bits, then gently pat them dry with a paper towel.
2
In a pie plate, combine the coarse cornmeal, fine cornmeal, kosher salt, black pepper, garlic powder, onion powder, dried basil, and Cajun seasoning (if using). Mix well to ensure the seasonings are evenly distributed.
3
In a separate bowl, whisk together the eggs and buttermilk until well combined.
4
Heat a skillet over medium heat and pour in enough corn oil to cover the bottom of the pan by about half an inch. To check if the oil is ready, drop a small bit of water into the oil; if it sizzles, it’s hot enough.
5
While the oil is heating, dredge the catfish nuggets in the cornmeal mixture, ensuring they are completely coated.
6
Dip each coated nugget into the egg mixture, allowing any excess to drip off.
7
Return the nugget to the cornmeal mixture for a heavier coating, pressing the crumbs onto the fish to ensure they adhere. Shake off any excess cornmeal and place the nuggets aside until ready to fry.
8
For an ultra-crunchy crust, you can repeat the egg and cornmeal coating step, noting that you may need to increase the amounts of each by 50%.
9
Once the oil is hot, carefully add a few coated nuggets to the skillet, ensuring not to overcrowd. Begin with the nuggets that have been sitting the longest.
10
Fry the nuggets for about 3 minutes on one side, then gently turn them halfway around without flipping. Continue frying until the underside is a rich, medium to dark brown color.
11
After flipping, keep an eye on them, as they will brown more quickly now. Cook until completely golden and crispy.
12
Once done, remove the catfish nuggets from the skillet and let them drain on a cooling rack to maintain their crispiness. If desired, keep them warm in a 200-degree oven while frying the remaining nuggets.
13
To assemble the sandwiches, generously coat both sides of split onion rolls with Durkee sauce (or mayonnaise if that’s all you have). Place a crispy catfish nugget on the bottom half, top it with green tomato relish and thinly sliced red onions, then cover with the top half of the roll.
14
Enjoy these sandwiches with a dipping sauce on the side, as the crispy crust is best savored with a flavorful dip. For any leftovers, reheat them gently in a 250-degree oven or enjoy them cold, just like fried chicken.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these sandwiches?
The main protein used in these sandwiches is catfish nuggets.
What type of rolls are recommended for serving?
Soft, toasted onion rolls are recommended for serving these sandwiches.
How should I prepare the catfish before cooking?
Rinse the catfish nuggets under cold water, remove any bones or undesirable bits, and pat them dry with a paper towel.
What seasonings are included in the cornmeal mixture?
The mixture includes coarse cornmeal, fine cornmeal, kosher salt, black pepper, garlic powder, onion powder, dried basil, and Cajun seasoning.
Is Cajun seasoning required for this recipe?
No, Cajun seasoning is optional, though it is highly recommended for extra flavor.
What should I do with the salt if I use Cajun seasoning?
If you use Cajun seasoning, you can leave out the kosher salt to avoid making the dish too salty.
What are the components of the liquid dipping mixture?
The liquid mixture consists of eggs and buttermilk whisked together.
Which oil is best for frying the catfish?
Corn oil is recommended for frying the catfish nuggets.
How much oil should I put in the skillet?
You should pour enough corn oil to cover the bottom of the pan by about half an inch.
How do I test if the frying oil is ready?
Drop a small bit of water into the oil; if it sizzles, it is hot enough for frying.
What is the correct dredging order for the catfish?
Dredge the nuggets in the cornmeal mixture, dip them in the egg mixture, and then return them to the cornmeal mixture for a final coat.
How can I achieve an ultra-crunchy crust?
To get an extra crunchy crust, you can repeat the egg and cornmeal coating steps a second time.
How long should I fry the catfish nuggets on the first side?
Fry the nuggets for about 3 minutes on the first side before turning.
Should I flip the nuggets immediately after 3 minutes?
No, first gently turn them halfway around without flipping, then continue frying until the underside is medium to dark brown before flipping.
Which nuggets should be fried first?
It is best to begin frying with the nuggets that have been sitting the longest after being coated.
How do I prevent the catfish from becoming soggy after frying?
Let the fried nuggets drain on a cooling rack rather than a flat surface to maintain their crispiness.
How can I keep the first batch of nuggets warm?
Keep them warm in a 200-degree Fahrenheit oven while you finish frying the remaining nuggets.
What is Durkee sauce?
Durkee sauce is a zesty sandwich spread; if you do not have it, you can use mayonnaise as a substitute.
What toppings are suggested for these sandwiches?
The suggested toppings are homemade green tomato relish and thinly sliced red onions.
Can I use this frying technique for other types of meat?
Yes, you can use similar southern frying techniques for other meats if you wish.
Are these sandwiches good to eat as leftovers?
Yes, they are just as delectable as leftovers and can be enjoyed either hot or cold.
What is the best way to reheat leftover catfish sandwiches?
Reheat them gently in a 250-degree Fahrenheit oven to maintain their quality.
What texture should the finished catfish have?
The finished catfish should be tender and flaky on the inside with a golden, crispy batter on the outside.
How much catfish is needed for this recipe?
The recipe calls for 1 pound of catfish nuggets.
How many onion rolls are needed for the assembly?
The recipe suggests having 8 onion rolls ready for serving.
Why is both coarse and fine cornmeal used?
Using both types of cornmeal helps create a specific texture that is traditional for southern-style fried fish.
What should I do if the coating is not adhering well?
Press the cornmeal crumbs onto the fish during the second dredge to ensure they adhere properly.
What color should the nuggets be when they are done?
The nuggets should be a rich, medium to dark brown color and completely golden.
Is the green tomato relish required?
It is a suggested topping that adds a unique flavor, but you can customize the toppings to your preference.
Why serve these with a dipping sauce?
A dipping sauce is recommended because the crispy crust is best savored when paired with a flavorful dip.