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Fried Catfish Sandwiches

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"You don't have to visit Belzoni, Mississippi—the 'Catfish Capital of the World'—to appreciate the important role catfish plays in the Southern diet. Because the fish can be raised successfully in pond and brooks, even those in a landlocked state can usually get their hands on some fresh catch, long prized for its delicate flavor. While it is often blackened in Louisiana, in other parts of the South the fish is floured and deep-fried, then served between slices of white bread at fish fries, restaurants, and family dinners."

List of Ingredients

â—¦ Neutral-tasting oil, such as safflower, for frying
â—¦ 4 cups yellow cornmeal
â—¦ 1 teaspoon crushed red pepper flakes
â—¦ ½ teaspoon cayenne
â—¦ Coarse salt and freshly ground pepper
â—¦ 12 catfish fillets (about 8 ounces each), cut in half crosswise
â—¦ 24 slices white sandwich bread
â—¦ Mayonnaise, for serving (optional)
â—¦ Pickle relish, for serving (optional)
â—¦ 1 Vidalia or other sweet onion, sliced into ¼-inch rounds


Recipe

Fill a deep, heavy-bottomed skillet with about 2 ½ inches oil. Heat over medium heat until oil registers 365° F on a deep-fry thermometer. Meanwhile, whisk together cornmeal, red pepper flakes, and cayenne in a shallow dish; season with salt and pepper.

Rinse catfish and pat dry with paper towels. Season with salt and pepper. Dredge fillets in cornmeal mixture, turning to coat both sides. Working in batches, carefully submerge fillets in oil and fry until crust is crisp and golden and fish is cooked through, about 3 minutes. With slotted spatula, transfer to a large plate.

To serve, spread bread slices with mayonnaise and/or relish, as desired. Layer with catfish and onion slices. Serve immediately.

Serves 12