Fried Catfish Sandwich

  • Level: Easy
  • Total: 6 hr 30 min (includes soaking time)
  • Active: 30 min
  • Yield: 2 servings
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Ingredients

Celery Root Slaw:

Bread and Butter Pickles:

Directions

  1. Soak the fish in the buttermilk for at least 6 hours and up to overnight.
  2. Season the cornmeal with the cayenne, celery seed and some salt and pepper. Toast the buns in the oven or a hot dry skillet.
  3. In a large skillet, heat the oil over medium-high heat. Remove the fish from the milk, and then dredge in the seasoned cornmeal, pressing down to ensure an even coating of breading. Shake off any excess cornmeal.
  4. Pan-fry the fish until golden brown, turning once, about 2 minutes per side.
  5. To assemble the sandwiches, place each piece of fish on a bun bottom. Top each with some slaw and 4 slices pickles, then finish with the top bun.
  6. Enjoy the magic you just made.

Celery Root Slaw:

Yield: 4 cups
  1. Using a food processor fitted with the grating attachment, shred the carrots and celery root to achieve slaw-like, julienned pieces.
  2. Combine the carrots, celery, onions, mayonnaise, vinegar, caraway and sugar in a large non-reactive bowl. Mix well until fully incorporated, and then season with salt and pepper. Chill in refrigerator until cold, 1 hour.
  3. Will keep in the fridge for 5 days, stored in an airtight container.

Bread and Butter Pickles:

Yield: 8 cups
  1. Place the cucumbers and onions in a bowl and toss with the salt. Marinate the vegetables for 3 hours.
  2. Meanwhile, in a large saucepan, combine the sugar, vinegar, celery seeds, turmeric, mustard seeds and cloves. Bring to a boil, then continue cooking for 5 minutes.
  3. Rinse off the marinated vegetables in cold water, and then add to the infused vinegar. Bring the vinegar back to a boil and then remove from the heat.
  4. Cool and store in the refrigerator until ready to use. Best if used within 2 weeks.

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