Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 1/2 tablespoons chili powder

  3. 3 teaspoons freshly cracked black pepper, divided

  4. 1/2 cup dark beer

  5. 3/4 cup whole-grain or stone-ground mustard

  6. 2 cups panko bread crumbs

  7. 1 tablespoon granulated garlic

  8. 1 tablespoon paprika

  9. 1 teaspoon kosher salt

  10. 1 pound catfish fillets (cut into 4 pieces)

  11. 1/2 cup mayonnaise

  12. 1/2 cup sour cream

  13. 2 limes, zested and juiced

  14. 1 tablespoon chipotle in adobo

  15. 1/2 teaspoon granulated sugar

  16. 2 tablespoons white vinegar

  17. Kosher salt and freshly cracked black pepper

  18. 1/2 head green cabbage, thinly shredded

  19. 1/4 red onion, thinly sliced

  20. 1/2 red bell pepper , diced

  21. 3 scallions, thinly sliced

  22. 1/4 cup fresh cilantro leaves

  23. 2 tablespoons unsalted butter , room temperature

  24. 4 Cuban rolls, split lengthwise

  25. 1 cup canola oil

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.

  3. Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.

  4. For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers , scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.

  5. Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.

  6. Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.

  7. Cook's Note for an alternate method: Prepare fish as above, but arrange on a sheet pan lined with a baking rack. Put the fish into the hot oven and bake until cooked through, 15 to 18 minutes. Briefly broil both sides of fillets to get a good crisp coating.

  8. To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.


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