4 large catfish filets
1.5 cups buttermilk
2 Tbl Cajun Blackened Seasoning
1 cup cornmeal
1 tsp Kosher Flake Salt
2 eggs, beaten
1/2 cup canola oil
1/4 cup mayonnaise
2 tsp Cajun Blackened Seasoning
1 scallion, chopped
Prepared Cole Slaw for serving
[Smoked Extra Virgin Olive Oil] for toasting the buns
4 Buns, for serving

Home to the Catfish Festival, Des Allemands, Louisiana is a fishing village known for the waters that surround it – waters that produce catfish. Seafood restaurants dot the area and serve up big platters of fried catfish. This sandwich is our nod to the generations of fisherman in Bayou country, without whom we wouldn’t have an abundance of fish and so many delicious meals.

We talked about this recipe on Season 4 of Smidgen Episode 0 “Pathway: A Tribute to South Louisiana.” Be sure to give it a listen! Read Pathway here.


1.Rinse the catfish filets and pat dry. Place in a shallow baking dish and cover with buttermilk. Soak for 30 mins. Drain and pat dry. Season on both sides with 1 Tbl Cajun Blackened Seasoning.
2.Combine the cornmeal, salt and remaining 1 Tbl Cajun Blackened Seasoning. Place in a shallow bowl or pie plate.
3.Drizzle the inside of the buns with Smoked Extra Virgin Olive Oil and toast.
4.When the oil is shimmering and a bit of cornmeal sputters, dip the catfish filets into the egg then into the cornmeal. Shake off the excess and place in the hot oil.
5.Fry until deep golden brown and cooked through and opaque white in the center. For 3/4 inch thick filets, about 4 mins each side. Set on a paper-towel lined plate.
6.Create the spicy sandwich sauce by combining the mayo, 2 tsp Cajun Blackened Seasoning and scallion. Spread on the toasted buns then add a catfish filet. Top with slaw.

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