Best Catfish Sandwiches With Creole Mayonnaise Recipes

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CAJUN CATFISH SANDWICHES



Cajun Catfish Sandwiches image

This spicy bistro-style sandwich makes such a no-fuss summertime supper. Serve alongside your favorite vegetable side dish and enjoy. -Shauniece Frazier, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

3/4 teaspoon seasoned pepper
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon seasoned salt
4 catfish fillets (4 ounces each)
2 teaspoons olive oil, divided
2 green onions, chopped
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
4 French or kaiser rolls, split and toasted
4 romaine leaves

Steps:

  • Combine the seasoned pepper, chili powder, cayenne and seasoned salt; sprinkle over fillets. , In a large skillet, cook fillets in 1 teaspoon oil for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mayonnaise. Spread over roll bottoms; top each with a romaine leaf and fillet. Replace tops.

Nutrition Facts : Calories 373 calories, Fat 14g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

CRUNCHY CATFISH SANDWICH



Crunchy Catfish Sandwich image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

1 cup mayonnaise 1 lemon, juiced
3 teaspoons prepared horseradish
2 teaspoons hot sauce
2 tablespoons dill relish
Pinch kosher salt
Pinch freshly ground black pepper
Oil, for frying
2 eggs
2 to 3 dashes hot sauce
2 teaspoons seafood seasoning (recommended: Old Bay)
Kosher salt
1 cup cornmeal (medium ground for more texture)
1/2 cup all-purpose flour
1/2 cup cornstarch Freshly ground black pepper
4 catfish fillets, cut in 1/2, about 2 pounds
4 sourdough sandwich rolls
4 tablespoons butter, softened
4 romaine or red lettuce leaves

Steps:

  • 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 flounder. 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.

CATFISH SANDWICHES WITH CREOLE MAYONNAISE



Catfish Sandwiches With Creole Mayonnaise image

You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5.

Provided by Kim127

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
4 (6 ounce) catfish fillets
1 1/2 teaspoons cajun seasoning
4 hamburger buns
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons shallots, minced
1 1/4 teaspoons whole grain Dijon mustard
1/2 teaspoon fresh lemon juice
4 lettuce leaves (curly leaf)
4 slices tomatoes
8 teaspoons sweet pickle relish

Steps:

  • Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  • Sprinkle fillets evenly with cajun seasoning. Add fillets to pan; cook 4 minutes. Turn over and cook another 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
  • Place buns, cut sides down, in pan; cook 1 minute or until toasted. Remove from pan.
  • Combine mayonnaise, shallots, mustard, and juice, stirring well.
  • On the bottom half of each bun place lettuce; top each with one fish fillet and one tomato slice.
  • Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

CAJUN CATFISH TACOS WITH CHIPOTLE MAYONNAISE



Cajun Catfish Tacos with Chipotle Mayonnaise image

Categories     Salad     Sauce     Bake     Marinate     Mayonnaise

Yield serves 12; 2 tacos per person

Number Of Ingredients 26

Catfish
12 large catfish or other white fish fillets
1/4 cup Cajun seasoning (such as Paul Prudhomme's Seafood Magic)
2 (7-ounce) cans chipotle chiles in adobo sauce (reserve 2 whole chipotle chiles for the mayo, recipe follows)
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
1 cup olive oil
24 medium corn or small flour tortillas
1 head red or green cabbage, thinly sliced, for accompaniment
2 large limes, cut into wedges, for accompaniment
Cucumber-Tomato-Avocado Salad (recipe follows), for accompaniment
Chipotle Mayonnaise
2 cups mayonnaise
2 reserved chipotle chiles
3 tablespoons freshly squeezed lime juice (about 1 1/2 medium limes)
1 tablespoon Creole mustard
1 1/2 teaspoons kosher salt
Cucumber-Tomato- Avocado Salad
1 medium cucumber, peeled, quartered lengthwise, and cut into 1-inch cubes
1 pint cherry tomatoes, halved
2 large ripe avocados, peeled, pitted, and cut into bite-size pieces
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 to 1/2 cup extra-virgin olive oil
(makes twelve 1/3-cup servings)

Steps:

  • TO MARINATE THE FISH: Pat the fillets dry and spread them in 1 layer on a rimmed 13 by 18-inch baking sheet. (They can be close together, even touching, but not overlapping.) Liberally sprinkle Cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • Preheat the oven to 350°F. Bake until the fish begins to flake when pulled apart with a fork, 20 to 25 minutes. Keep warm.
  • TO MAKE THE CHIPOTLE MAYONNAISE: Whirl the mayonnaise, reserved 2 chipotle chiles, lime juice, Creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve.
  • TO SERVE: Use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out the warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos. Have the salad on the table to serve with the tacos.
  • Cucumber-Tomato- Avocado Salad
  • Place the cucumber, tomatoes, and avocados in a large bowl. In another bowl, whisk together the vinegar, mustard, salt, freshly ground pepper to taste, and olive oil. Add the dressing to the vegetables and toss to coat. Serve immediately.
  • do it early
  • As long as the chipotle mayo is prepared with commercially made mayonnaise, it will keep for up to 2 weeks in the refrigerator.

CATFISH PO BOY



Catfish Po Boy image

Crispy fried catfish is piled into hoagie rolls and topped with tangy coleslaw for this authentic Po Boy sandwich.

Provided by Allrecipes

Categories     Seafood     Fish     Catfish

Time 40m

Yield 8

Number Of Ingredients 31

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
1 tablespoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Catfish:
8 (3 ounce) fillets catfish
2 tablespoons hot sauce (such as Tabasco®)
½ cup Cajun seasoning
2 cups all-purpose flour
2 cups cornmeal
2 cups bread crumbs
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
1 cup olive oil for frying
Assembly:
4 Italian-style hoagie buns, split lengthwise
1 cup remoulade-style sandwich spread (see footnote for recipe link)
1 lemon, cut into wedges
1 cup cherry tomato halves
½ cup banana pepper rings

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
  • Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
  • Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
  • Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g

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