![Fried Catfish Sandwiches with Cumin Slaw](https://cdn.statically.io/img/www.foodandwine.com/thmb/OSFtHjiFhZXlyqPj9bsxksN8JGI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fried-catfish-sandwiches-with-cumin-slaw-XL-RECIPE0222-9468983c35e346deafe2c51dc94ea31d.jpg)
Ingredients
Marinated Catfish
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1 large egg
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1 tablespoon finely chopped garlic
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1 teaspoon kosher salt
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.50 teaspoon black pepper
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6 (4- to 5-ounce) catfish fillets
Coleslaw
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4 cups very thinly sliced green cabbage
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3 tablespoons granulated sugar
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2 tablespoons white vinegar
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¾ cup mayonnaise
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.50 cup thinly sliced red onion
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.50 cup coarsely chopped fresh cilantro
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.50 cup chopped bread-and-butter pickle chips
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¼ cup matchstick carrots
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2 tablespoons roasted ground cumin
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1 tablespoon kosher salt, plus more to taste
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¼ teaspoon black pepper
Breading
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Peanut oil, for frying
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.50 cup all-purpose flour (about 2 1/8 ounces)
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1 tablespoon kosher salt, divided
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¾ teaspoon black pepper, divided
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2 large eggs
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.50 cup whole milk
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2 teaspoons finely chopped garlic
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2 cups panko
Additional Ingredients
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6 tablespoons chopped bread-and-butter pickle chips
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6 hamburger buns, split
Directions
Make the marinated catfish:
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Whisk together egg, garlic, salt, and pepper in a large, shallow bowl until combined. Add catfish fillets, and gently toss to coat in egg mixture. Let marinate at room temperature 30 minutes.
Meanwhile, make the coleslaw:
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Place cabbage in a medium bowl. Sprinkle with sugar, and drizzle with vinegar; toss to coat. Let stand at room temperature 10 minutes. Lightly squeeze cabbage mixture to remove any liquid; pour off liquid. Add mayonnaise, onion, cilantro, pickles, carrots, cumin, salt, and pepper; stir to coat. Season with additional salt to taste. Cover and refrigerate coleslaw until ready to use.
Make the breading:
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Pour oil into a 12-inch cast-iron skillet to a depth of1 inch; heat oil over medium to 375°F. Set a wire rack inside a large rimmed baking sheet. Sift flour, 3/4 teaspoon salt, and1/4 teaspoon pepper into a wide, shallow bowl. Re-sift flour mixture into a separate bowl; re-sift mixture again into original bowl. Set aside. Whisk eggs in a separate wide, shallow bowl until well blended; whisk in milk, garlic, 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Set aside. Stir together panko and remaining 11/4 teaspoons salt in a separate wide, shallow bowl. Working in batches, remove 2 catfish fillets from marinade mixture, letting excess drip off, and dredge in seasoned flour; shake off excess. Dip in egg mixture; let excess drip off. Dredge in seasoned panko, pressing to adhere. Carefully place dredged fillets in hot oil. Fry until panko is deep golden brown, 2 to 3 minutes, carefully flipping fillets halfway through cook time and adjusting heat between batches as needed to maintain oil temperature of 375°F. Transfer cooked fillets to prepared rack. Repeat with remaining fillets.
Assemble the sandwiches:
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Spread 1 tablespoon chopped pickles on each bun bottom; top with 1 fried catfish fillet and about 1/2 cup coleslaw. Cover with bun tops.
Make Ahead
Slaw can be refrigerated in an airtight container up to 3 days.
Suggested Pairing
Bright, unoaked Oregon white: A to Z Wineworks Chardonnay