Catfish sandwiches are simple, satisfying, and easy to love. This version keeps things classic: cornmeal-crusted fillets, fried until golden and tucked into a soft bun with creamy slaw and tangy pickles. It’s weeknight-friendly but special enough for a backyard get-together.
If you’ve never cooked catfish at home, this is a confidence-boosting place to start. Everything is straightforward, the ingredients are easy to find, and the results taste like a sunny Saturday in the South.
Why This Recipe Works
This sandwich leans on a cornmeal crust for superior crunch. Cornmeal browns fast, stays crisp, and gives catfish a light, sandy coating that doesn’t turn soggy.
A quick buttermilk soak keeps the fish moist and gently seasons it, so you get juicy flakes under a crackly shell. The sandwich build—cool slaw, spicy mayo, and pickles—balances richness with freshness. It’s hearty without feeling heavy, and the flavors are familiar, bold, and comforting.
What You’ll Need
- Catfish fillets (4 small or 2 large, about 1 to 1.25 pounds total)
- Buttermilk (1 cup)
- Hot sauce (1 to 2 teaspoons, optional but recommended)
- Cornmeal (1 cup; fine or medium grind)
- All-purpose flour (1/2 cup)
- Seasonings: paprika (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), cayenne (1/4 to 1/2 teaspoon), black pepper (1/2 teaspoon), kosher salt (1 teaspoon)
- Neutral oil for frying (peanut, canola, or vegetable; about 2 cups for shallow frying)
- Buns (4 soft sandwich buns, brioche or potato rolls work well)
- Slaw mix (2 cups shredded cabbage and carrots) or DIY with green cabbage
- Slaw dressing: mayonnaise (1/4 cup), apple cider vinegar (1 tablespoon), sugar or honey (1/2 teaspoon), pinch of salt and pepper
- Spicy mayo: mayonnaise (1/4 cup), hot sauce (1 to 2 teaspoons), lemon juice (1 teaspoon), pinch of paprika
- Pickles (dill chips or bread-and-butter slices)
- Lemon wedges (for serving)
Step-by-Step Instructions
- Prep the fish: Pat the catfish fillets dry with paper towels.
If using large fillets, cut them in half to fit the buns. Lightly season both sides with a pinch of salt and pepper.
- Buttermilk soak: In a shallow dish, whisk buttermilk with hot sauce. Add fillets and turn to coat.
Let sit for 15 to 20 minutes while you prep everything else.
- Mix the slaw: In a bowl, whisk mayonnaise, apple cider vinegar, and sugar or honey. Season with salt and pepper. Toss with the slaw mix until lightly coated.
Chill until serving.
- Make the spicy mayo: Stir together mayonnaise, hot sauce, lemon juice, and paprika. Taste and adjust salt as needed. Set aside.
- Seasoned coating: In another shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne, black pepper, and kosher salt.
Stir well to evenly distribute the spices.
- Heat the oil: Pour oil into a large skillet (cast iron preferred) to about 1/2 inch depth. Heat over medium-high until it reaches 350°F. If you don’t have a thermometer, drop in a pinch of cornmeal—it should sizzle immediately but not scorch.
- Coat the fish: Lift fillets from the buttermilk, letting excess drip off.
Dredge thoroughly in the cornmeal mixture, pressing gently so the coating adheres. Shake off any loose bits.
- Fry in batches: Slip fillets into hot oil, laying them away from you. Fry 3 to 4 minutes per side, until deep golden brown and crisp.
The fish should flake easily and reach an internal temperature of 145°F.
- Drain and season: Transfer to a wire rack set over a sheet pan. Immediately sprinkle with a pinch of salt to lock in flavor and crunch.
- Toast the buns: Split the buns and toast cut sides in a dry skillet or under the broiler until lightly golden. A warm bun keeps the sandwich from getting soggy.
- Assemble: Spread spicy mayo on both bun halves.
Add a handful of slaw to the bottom bun, place a crispy fillet on top, then add pickles. Cap with the top bun and give it a gentle press.
- Serve: Plate with lemon wedges for a quick squeeze of brightness. Enjoy right away while the fish is at peak crispiness.
Keeping It Fresh
Crispness is king.
To keep the coating crunchy, drain on a wire rack instead of paper towels, which trap steam. If cooking multiple batches, hold finished fillets in a 225°F oven for up to 20 minutes. Assemble sandwiches just before serving to prevent soggy buns.
Leftover cooked fish keeps 1 to 2 days in the fridge; reheat in a 375°F oven or air fryer until hot and crisp.
Health Benefits
- Lean protein: Catfish offers a solid protein boost with relatively low fat, making this a satisfying meal that won’t weigh you down.
- Omega-3s and B vitamins: While not as high in omega-3s as salmon, catfish still provides healthy fats, plus B12 and selenium for energy and immune support.
- Portion control: Building a sandwich with slaw and pickles adds volume and fiber, helping you feel full with smaller amounts of fried fish.
- Smart swaps: Air-frying or oven-baking reduces oil, and using whole-grain buns or extra slaw ups the fiber.
What Not to Do
- Don’t skip the buttermilk: It seasons and tenderizes the fish. Plain milk won’t do quite the same job.
- Don’t overcrowd the pan: This drops the oil temperature and leads to greasy, pale crusts. Fry in batches.
- Don’t use only flour: Flour alone won’t give you that classic Southern crunch.
Cornmeal is key.
- Don’t assemble too early: The longer the fish sits in a dressed sandwich, the softer it gets. Build just before eating.
- Don’t forget to season after frying: A light sprinkle of salt on hot fish sharpens the flavors.
Alternatives
- Oven-baked: Coat fish as directed, spray with oil, and bake at 425°F on a wire rack over a sheet pan for 12 to 16 minutes, flipping once. Broil briefly for extra color.
- Air-fried: Preheat to 400°F.
Lightly mist both sides of coated fillets with oil and cook 8 to 12 minutes, flipping halfway, until crisp and cooked through.
- Different fish: Try tilapia, haddock, or pollock. Choose fillets about 1/2 inch thick for even cooking and a good crust-to-fish ratio.
- Gluten-free: Use gluten-free flour or rice flour with cornmeal. Check buns and condiments for gluten-free labeling.
- Flavor twists: Add Creole seasoning to the coating, swap spicy mayo for remoulade, or top with jalapeño slaw for extra kick.
- Lighter bun: Serve on toasted sourdough or in lettuce wraps if you want to skip the bun entirely.
FAQ
Can I use frozen catfish fillets?
Yes.
Thaw completely in the fridge, then pat very dry before soaking in buttermilk. Excess moisture will make the coating slip and the crust less crisp.
What oil is best for frying catfish?
Use a high-smoke-point neutral oil like peanut, canola, or vegetable oil. Peanut oil gives a classic flavor and handles higher heat without breaking down.
How do I know when the fish is done?
The crust should be deep golden and the fish should flake easily with a fork.
An instant-read thermometer should register 145°F in the thickest part.
My coating falls off. What am I doing wrong?
Dry the fish well, let excess buttermilk drip off, and press the coating on firmly. Make sure your oil is hot enough, and avoid flipping more than once.
Can I make the slaw ahead?
Yes.
Mix it up to a day in advance, but keep it lightly dressed so it stays crisp. If it looks dry the next day, add a small spoonful of mayo and a splash of vinegar.
What can I serve with these sandwiches?
Great sides include hushpuppies, corn on the cob, potato wedges, coleslaw, or a simple tomato-cucumber salad. A cold sweet tea wouldn’t hurt either.
Is there a dairy-free option for the soak?
Use unsweetened plant milk mixed with 1 tablespoon lemon juice or vinegar to mimic buttermilk’s tang.
Add a pinch of salt and a dash of hot sauce for flavor.
Can I make it less spicy?
Skip the cayenne in the coating and use plain mayo instead of spicy mayo. You’ll still get plenty of flavor from the seasonings and pickles.
Wrapping Up
This crispy catfish sandwich feels special but doesn’t ask for much: a few pantry spices, a skillet, and fresh buns. The result is a crunchy, tender fillet with creamy slaw, zippy pickles, and just enough heat to keep it interesting.
Make it your own with the sauces and sides you like, and enjoy a little Southern comfort at your table any night of the week.