Buffalo Catfish Sliders

Recipes

Mar 27

photography by Talitha Schroeder

Ingredients

2 catfish filets (US farm-raised or wild-caught)
1- 12oz lager/amber ale
1 - 5 ½ oz package of Weisenberger Mill fish mix (use dry)
Oil for frying
Buffalo sauce (recipe below)
Lettuce
Pickles of your choice
Slider buns

Directions

Makes 4 sliders.
Make Buffalo Sauce as described below.

Cut catfish filets in half (or roughly to slider size). Place in a dish and cover with beer. Soak for at least 15 minutes. Put the dry fish mix in a shallow dish. Heat 1½-2” of oil in a cast iron skillet til 350°. Don’t have a thermometer? Drop a pinch of the breading mix into the hot oil; if it sizzles immediately, the oil is ready.

Dredge fish in fish mix, shake off excess breading. Fry until cooked through and golden brown. Drain on a rack or paper towels.

Toss catfish in buffalo sauce (if made ahead, reheat lightly) and assemble your sandwiches with buns, lettuce & pickles. Optionally - add some blue cheese crumbles & celery slices.

Buffalo Sauce

Ingredients

4 tablespoons butter, divided
1 small jalapeño
2 cloves garlic
½ teaspoon ancho chile powder
Dash of cayenne
1 cup Crystal hot sauce or another Louisiana hot sauce

Directions

Makes ~1 cup
Melt 2 tablespoons of butter in a pan over medium heat. Add jalapeno, garlic, chile powder & cayenne. Saute until jalapeno is softened. Stir in hot sauce and remove from heat. Add remaining 2 tablespoons of butter and whisk until melted. Cool slightly and use when ready!