Man pan-fries panko-breaded catfish fillets till they're golden and crispy, and he tops his sandwich with tangy Chipotle-Lime Slaw!
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Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw
RECIPE THANKS TO MAN FIERI
Level: Easy
Overall: 30 min
Prep: 20 min
Cook: 10 min
Yield: 4 sandwiches

Active ingredients

For the fish:

1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly broke black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces).

For the slaw:.

1/2 cup mayo.
1/2 cup sour cream.
2 limes, zested and juiced.
1 tablespoon chipotle in adobo.
1/2 teaspoon granulated sugar.
2 tablespoons white vinegar.
Kosher salt and freshly split black pepper.
1/2 head green cabbage, thinly shredded.
1/4 red onion, very finely sliced.
1/2 red bell pepper, diced.
3 scallions, thinly sliced.
1/4 cup fresh cilantro leaves.
2 tablespoons saltless butter, room temperature level.
4 Cuban rolls, split lengthwise.
1 cup canola oil.

Instructions.

Pre-heat the oven to 350 degrees F.

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

Dredge the fish in the flour mix and after that the beer and mustard and last but not least in the panko mixture. Set up the fish on a sheet pan, lined with a cooling rack, and refrigerate up until ready to cook.

For the slaw: In a large bowl, blend together the mayonnaise, sour cream, lime enthusiasm 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 essential. Refrigerate.

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

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

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.

Cook's Note.

For an alternate approach: Prepare fish as above, however organize on a sheet pan lined with a baking rack. Put the fish into the hot oven and bake till prepared through, 15 to 18 minutes. Briefly broil both sides of fillets to get a good crisp covering.

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Man Fieri's Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw|Man's Big Bite|Food Network.