Fried Catfish Sandwich

Name: Fried Catfish Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT6H30M0.000S
Yield: 2 servings
Ingredients: 2 catfish fillets; 4 cups buttermilk; 2 cups cornmeal; 1/2 teaspoon cayenne; 1/2 teaspoon celery seed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 kimmelweck or kaiser rolls; 2 cups canola oil; 1 cup store-bought coleslaw or homemade Celery Root Slaw, recipe follows; 8 slices store-bought or homemade Bread and Butter Pickles, recipe follows; 4 large carrots, peeled; 1 large celery root, peeled; 2 large red onions, thinly sliced; 1 cup good quality store-bought mayonnaise; 1/4 cup apple cider vinegar; 1 tablespoon toasted caraway seeds; 1 teaspoon sugar; Salt and freshly ground black pepper; 6 cups thinly sliced cucumbers; 1 pound yellow onions, thinly sliced; 1/4 cup sea salt; 2 cups brown sugar; 2 cups apple cider vinegar; 1 teaspoon celery seeds; 1/2 teaspoon ground turmeric; 1/4 teaspoon mustard seeds; 2 cloves

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Level: Easy

Total: 6 hr 30 min (includes soaking time)
Active: 30 min

Yield: 2 servings

Level: Easy

Total: 6 hr 30 min (includes soaking time)
Active: 30 min

Yield: 2 servings

Ingredients

2 catfish fillets

4 cups buttermilk

2 cups cornmeal

1/2 teaspoon cayenne

1/2 teaspoon celery seed

Salt and freshly ground black pepper

2 kimmelweck or kaiser rolls

2 cups canola oil

1 cup store-bought coleslaw or homemade Celery Root Slaw, recipe follows

8 slices store-bought or homemade Bread and Butter Pickles, recipe follows

Celery Root Slaw:

4 large carrots, peeled

1 large celery root, peeled

2 large red onions, thinly sliced

1 cup good quality store-bought mayonnaise

1/4 cup apple cider vinegar

1 tablespoon toasted caraway seeds

1 teaspoon sugar

Salt and freshly ground black pepper

Bread and Butter Pickles:

6 cups thinly sliced cucumbers

1 pound yellow onions, thinly sliced

1/4 cup sea salt

2 cups brown sugar

2 cups apple cider vinegar

1 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/4 teaspoon mustard seeds

2 cloves

Directions

Soak the fish in the buttermilk for at least 6 hours and up to overnight.
Season the cornmeal with the cayenne, celery seed and some salt and pepper. Toast the buns in the oven or a hot dry skillet.
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.
Pan-fry the fish until golden brown, turning once, about 2 minutes per side.
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.
Enjoy the magic you just made.

Celery Root Slaw:

Yield: 4 cups

Using a food processor fitted with the grating attachment, shred the carrots and celery root to achieve slaw-like, julienned pieces.
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.
Will keep in the fridge for 5 days, stored in an airtight container.

Bread and Butter Pickles:

Yield: 8 cups

Place the cucumbers and onions in a bowl and toss with the salt. Marinate the vegetables for 3 hours.
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.
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.
Cool and store in the refrigerator until ready to use. Best if used within 2 weeks.