Serve these sandwiches on toasted brioche or classic hamburger buns with crisp lettuce, tomato slices, pickles, and a tangy remoulade or spicy mayo. A squeeze of lemon brightens the flavor and balances the richness. Pair with fries, coleslaw, or hush puppies for a full Southern-style plate.
Ingredients
For the Catfish
4 catfish fillets
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
Oil for frying
For Assembly
4 sandwich buns
Lettuce leaves
Sliced tomatoes
Pickles
Simple Spicy Mayo
½ cup mayonnaise
1 tablespoon hot sauce
1 teaspoon lemon juice
Instructions
Place catfish fillets in buttermilk and let soak for at least 20–30 minutes.
In a shallow bowl, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and black pepper.
Heat oil in a skillet or deep fryer to 350°F (175°C).
Remove catfish from buttermilk, dredge in cornmeal mixture, pressing gently to coat well.
Fry fillets 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
Mix mayonnaise, hot sauce, and lemon juice for the sauce.
Toast buns lightly. Spread spicy mayo on both sides, add lettuce, tomato, pickles, and crispy catfish.
Serve hot and enjoy that perfect crunch.
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