Blackened Catfish Sandwich with Spicy Asian Slaw
Total Time: 01h 15m
Hands-on Time: 00h 45m
Makes: 4 servings
Fish lovers will enjoy the different level of flavors and textures in this sandwich. There's a good amount of heat in the mayonnaise, but it's all balanced out by the apple and cabbage slaw — and neither overpowers the seasoning on the fish.
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Ingredients
- Slaw:
- 2 apples, peeled, cored and shredded
- 1 small head purple cabbage, cored and shredded
- 1/4 red onion, thinly sliced lengthwise
- 2 large carrots, peeled and shredded
- 1/4 cup sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons cider vinegar
- Juice of 1/2 lemon
- 1 1/2 teaspoons brown sugar
- 1 teaspoon Frontier Co-op® Crushed Red Pepper Flakes
- 2 teaspoons Frontier Co-op® Black Sesame Seeds
- Spicy Mayo:
- 1 teaspoon Sriracha sauce
- 1/2 cup mayonnaise
- For the Catfish:
- 4 catfish fillets (1/2 pound each)
- 1 teaspoon olive oil
- 4 teaspoons Frontier Co-op® Blackened Seafood Seasoning
- 4 hamburger buns or rolls
Directions
- Place the apples, cabbage, red onion and carrots in a large mixing bowl.
- In a separate bowl, whisk together the sesame oil, soy sauce, cider vinegar, lemon juice, brown sugar and, if desired, red pepper flakes.
- Pour dressing over the slaw and stir to combine. Mix in toasted sesame seeds.
- Refrigerate for at least 30 minutes before serving.
- In a bowl, stir together the Sriracha and mayonnaise until combined. If you desire more spice, add more Sriracha.
- Preheat your grill. Read wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat — if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
- Rub the fillets with olive oil, using about a tablespoon total.
- Rub each fillet with 1 tablespoon of Seafood Seasoning.
- Place each fillet on the grill, cooking for approximately 3 to 4 minutes on each side or until the fish flakes easily with a fork. Remove from the grill.
- Briefly toast the top and bottom hamburger bun or roll halves on the grill, just enough for them to turn golden brown.
- Smear the spicy mayonnaise on both the bottom and top halves of the buns.
- Place one piece of catfish on the bottom half of each bun. Top with a heaping pile of slaw, and cover with top half of bun.
- Serve with additional slaw on the side.
