Preheat the oven to 350 degrees F. To make the
Spicy Tartar Sauce-
Mix all the sauce ingredients in a small bowl
until well combined. Cover and refrigerate until
ready to serve.
In a deep 12-inch pan set over medium-high heat,
add enough oil so it comes 1/3 of the way up the
sides. Heat the oil to 375 degrees F.
In a wide-mouth bowl, whisk the eggs with the hot
sauce, seafood seasoning and a pinch of salt. In a
small paper bag, mix together the cornmeal, flour,
cornstarch, and salt and pepper, to taste. Dredge
the catfish in egg mixture, then in the flour
mixture. Gently shake off excess flour. Set aside
and repeat with remaining fish. Fry the fish
in batches until golden, about 2 to 3 minutes each
side, being careful to keep the temperature at 375
degrees F. Remove catfish to a paper towel to
drain and immediately season with salt.
Slice the sandwich rolls in half, slather the cut
sides with butter and season with salt. Arrange,
cut side up, on a baking sheet and toast in the
oven until lightly golden, about 8 minutes. An
alternate is to put them, buttered side down, on a
griddle or under a broiler, and toast until
golden. Set aside.
To assemble sandwiches, slather the rolls with the
Spicy Tartar Sauce, top with lettuce and catfish,
and serve.
Originally Submitted
6/26/2010
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