Growing up in Louisiana, I’ll have to admit that Catfish is one of my favorite fish especially fried. There is nothing like a crispy piece of fish and white bread with ketchup. This recipe is a grown up version with a twist of my childhood nostalgia.

Prep Time: 20- 25 mins
Cook Time: 20 mins

Ingredients:
1 lb Catfish Nuggets or 3 Catfish Fillets, cut into four
1 cup Broccoli Slaw, found in produce section
1 recipe Creole Remoulade Sauce
1 tbsp Lemon Juice
1 package Hawaiian Style or Sweet Rolls
Canola or Vegetable Oil
Spices:
Cayenne Pepper
Black Pepper
Kosher Salt
Garlic Powder

Fish Fry Mix:
2 cups Cornmeal
1/4 cup Flour
1 tbsp Cayenne Pepper
1 tbsp Garlic Powder
2 tsp Black Pepper
2 tsp Kosher Salt

Season catfish with lemon juice, spices then refrigerate until needed. In a medium bowl or freezer bag, combine fish fry ingredients. Using a heavy frying pan, heat oil to 350- 375 F. Add oil halfway to the height of the pan.

Dredge fish in fish fry mix and place in hot oil. Try not to overcrowd pan so fish is able to cook evenly. Cook fish on both sides until fully cook and golden with a crispy texture. Cooking time may vary but should take 5-10 minutes. Drain fish on paper towel until needed.

Horizontally cut rolls in half and toast open side down using a pan. No oil is needed in pan. Spread remoulade on both sides of roll, place one to two pieces of catfish on bottom roll, (mix slaw and 1 tbsp remoulade) top with slaw then top roll. Serve with your favorite sides and a pickle wedge.

Happy Eating!!