Buffalo Catfish Sliders
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!
Related Content
Gone Fishing
We've been buying wild-caught Kentucky catfish from Heath Frailey for several years. We finally got down to Western Kentucky to see his operation firsthand and learn how "the best catfish in the country" gets from Kentucky Lake to your dinner plate.
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