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Crispy Buffalo-Style Catfish Sandwich with Slaw and Blue Cheese Recipe, from Timber 2 Table by Realtree

By RVL / June 28, 2020

Crispy Buffalo-Style Catfish Sandwich with Slaw and Blue Cheese Recipe

Kick up your fish sandwich with this crispy Buffalo-style catfish topped with slaw and blue cheese crumbles.

BY  AUTHOR OF TIMBER 2 TABLE WILD GAME RECIPESPRINT RECIPE

PREP TIME
COOK TIME
5-7
SERVES
MEDIUM
DIFFICULTY

Buffalo sauce coats crispy fried catfish fillets in this crowd-pleasing recipe. A bit of Cajun spice in the catfish dredge pairs nicely with the spicy sauce. Top the fish with a serving of creamy cole slaw to cool things back down. For even more flavor, we like to sprinkle on a few blue cheese crumbles over the slaw.

Pile the catfish on a nice bun and top with creamy cole slaw and blue cheese crumbles.

Pile the catfish on a nice bun and top with creamy cole slaw and blue cheese crumbles.

Serve the sandwiches on a nice, thick bun to soak up the sauce. And make sure there are plenty of napkins, your dinner guests are going to need them.

Serve the sandwich with fries or onion rings.

Serve the sandwich with fries or onion rings.

 

INGREDIENTS

3 pounds of catfish fillets

2 cups fine cornmeal

1 cup flour

2 tablespoons Cajun Seasoning

2 cups buttermilk

2 cups Buffalo Wing Sauce (use your favorite or make your own with this recipe)

Prepared creamy cole slaw

4 ounces blue cheese crumbles

Buns

1 qt peanut oil for frying

COOKING INSTRUCTIONS

Heat the oil to 350 degrees.

While the oil heats, blend the cornmeal, flour, and Cajun seasoning in a shallow dish. Dip the fillets in buttermilk, then dredge in the cornmeal blend. Move the dredged fillets from the cornmeal to a wire rack to rest while you dredge the remaining fillets. The resting period allows the crust to set on the fillet, helping it to stay on the fish during the cooking process.

Dip the catfish fillets into the buttermilk, then into the seasoned corn meal mixture.

Dip the catfish fillets into the buttermilk, then into the seasoned corn meal mixture.

Deep fry the catfish in batches, taking care not to overcrowd the pan. Fry the fish for 5 to 7 minutes, or until the cornmeal coating is golden brown and the fish is cooked through and flaky.

Fry the fish in batches in 350 degree oil.

Fry the fish in batches in 350 degree oil.

Transfer each batch to a wire rack while the remaining catfish cooks.

Drain the crispy catfish on a wire rack while you continue frying the next batch.

Drain the crispy catfish on a wire rack while you continue frying the next batch.

Pour 2 cups of Buffalo wing sauce into a shallow dish. Dip the fried catfish into the sauce, letting the excess drip back into the dish before transferring the fillets to a bun. Top the dipped catfish with a scoop of creamy coleslaw and a sprinkle of blue cheese crumbles. Serve with fries or onion rings.

Dip the fried catfish in your favorite Buffalo sauce.

Dip the fried catfish in your favorite Buffalo sauce.

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