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
  1. 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.
  2. 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°.
  3. In a shallow dish, whisk together cornmeal, Cajun seasoning, and salt.
  4. Remove fish from bowl, letting excess drip off; discard marinade. Dredge catfish in cornmeal mixture, shaking off excess.
  5. Working in batches, fry fish, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/catfish-blts/