Photography by Jim Bathie
Give the classic BLT a bold Southern twist with these crispy, golden-fried Catfish BLTs. Tender catfish fillets are soaked in a buttermilk-hot sauce marinade, dredged in seasoned cornmeal, and fried to perfection before being stacked with smoky bacon, fresh tomatoes, and crisp lettuce on toasted white bread. Served with tartar sauce, pickles, and chips, this sandwich makes a crave-worthy meal for any summer table.
Catfish BLTs
Makes 6
Ingredients
- 1½ cups whole buttermilk
- ¼ cup hot sauce
- 6 (4- to 6-ounce) catfish fillets
- Vegetable oil, for frying
- 3 cups plain stone-ground yellow cornmeal
- 1 tablespoon Cajun seasoning*
- 1 teaspoon kosher salt
- 12 slices white bread*, toasted
- Shredded lettuce, to serve
- 12 slices thick-cut bacon, cooked
- 12 tomato slices
- Tartar sauce, pickles, and potato chips, to serve
Instructions
- In a large bowl, whisk together buttermilk and hot sauce. Add fish, tossing to coat. Cover and refrigerate for at least 1 hour or up to overnight.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, whisk together cornmeal, Cajun seasoning, and salt.
- Remove fish from bowl, letting excess drip off; discard marinade. Dredge catfish in cornmeal mixture, shaking off excess.
- Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels.
- On half of toast, layer lettuce, bacon, tomatoes, fish, and remaining toast. Serve with tartar sauce, pickles, and chips.
Notes
*We used Slap Ya Mama Original Blend Cajun Seasoning and Pepperidge Farm Hearty White Bread.
