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Recipe : Entry # 7441
Gregory N. Whitis
(334) 215-2732
Recipe Title
Ultimate Catfish Cheese Sandwich
-- Select a Coop --
4 5-6-ounce U.S. farm-raised catfish fillets
1 1/4 cups of your favorite spicy catfish breader
3 jumbo eggs
½ cup of ice-cold dark beer
½ cup of buttermilk
peanut oil for frying
8 slices of Texas toast
16 slices of pepper jack cheese

Jalapeno Tartar Sauce:
½ cup pickle relish
¼ cup chopped onion
½ teaspoon garlic
½ cup seeded jalapenos
2 cups light mayonnaise
2 tablespoons Dijon mustard
1 lemon for juice and zest
1 teaspoon black pepper
1 teaspoon dill
1 teaspoon sugar
Make the tartar sauce first so it can mellow in the refrigerator. Place pickle relish, onion, garlic, and seeded jalapenos in a food processor and finely chop. Drain off any liquid. Add this to mayo, mustard, juice and zest from the lemon, black pepper, dill, and sugar. Stir thoroughly until smooth and chill in refrigerator until ready to serve. Preheat oven to 375 degrees. Make batter by mixing 1 cup of breader with eggs, beer and buttermilk. Batter should be drippy not stiff. Coat fillets in dry breader on a plate and then dip in the batter. Place battered fillets in hot oil (375 degrees) Temperature is critical, if it’s too low fillets will be greasy, not crispy. Fry for 8-10 minutes until brown. Fish will float partly out of the oil when done. While fish is frying, toast bread lightly in toaster and place on lightly greased cookie sheet. Place two slices of cheese on each piece of toast and cook in oven until bubbly. Drain oil off fillets on paper towels. Place fillets on cheese bread, spread chilled tartar sauce over fillets and top with second piece of bread. Add slice of tomato and lettuce if desired.