Recipe courtesy of Brenda's French Soul Food
Episode: San Francisco
25 min
25 min
1 serving
25 min
25 min
1 serving


  • Vegetable oil, for frying
Cornmeal Dredge:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon paprika
  • 1 teaspoon granulated salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch black pepper
  • Pinch cayenne
Chipotle Remoulade:
  • 1 cup mayonnaise
  • 1 tablespoon minced red onions
  • 1/2 tablespoon capers, minced
  • 1/2 tablespoon minced chipotles en adobo
  • 1/2 teaspoon sugar
  • Splash lemon juice
  • Salt
  • One 6-inch French roll
  • Unsalted butter
  • 5 to 6 ounces catfish fillets, soaked in milk
  • Shredded lettuce (romaine or iceberg)
  • Sliced tomatoes


Watch how to make this recipe.

Heat oil in a deep pot to 350 degrees F.

For the cornmeal dredge: Mix together the flour, cornmeal, paprika, salt, cumin, coriander, garlic powder, onion powder, black pepper and cayenne pepper.

For the remoulade: Whisk together the mayonnaise, red onions, capers, chipotles, sugar, lemon juice and salt to taste.

Slice the roll open and butter the inside. Toast cut-side down on a flat griddle. Meanwhile, coat the fish fillet in 1/2 cup of the cornmeal dredge, and then deep-fry until cooked through, 3 to 4 minutes.

Layer shredded lettuce and tomatoes onto the bottom of the roll, and top with the fried fish. Slather with 3 tablespoons of the remoulade then CHOW DOWN! Use the remaining dredge and remoulade for more fish or other recipes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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