Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade
Growing up in Atlanta, the smell of hot oil and cornmeal meant a weekend trip was starting. My grandmother would fry up fresh catfish, sandwich it between soft white bread, and tightly wrap it in aluminum foil. By the time we opened them on the road, the bread had softened, steamed by the heat of the fish, but the flavor was pure, unadulterated love. Today, I am taking that deeply rooted memory and bringing it to our modern lunch table. This sandwich honors her soul-warming tradition but pushes it forward with a shattering, fine cornmeal crust that stays perfectly crisp. Instead of regular tartar sauce, I make a tangy pickled raw collard relish that cuts right through the richness of the fish, paired with a remoulade kissed by my favorite savory secret: a splash of fish sauce. It sounds unconventional, but that subtle umami depth elevates the entire dish. To make it your own, play with the heat level in the remoulade—add a dash of your favorite Southern hot sauce or some minced jalapeños if you like a little fire. Food is a living history, my friends. Grab a piece of this story, get your hands messy, and make it yours.
Featured Recipe
Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade
When I was a boy in Atlanta, my grandmother would wrap fried fish sandwiches in foil for our long weekend trips. The bread softened, but the flavor was pure love. Today, I'm honoring that memory for the lunch table with a shattering fine cornmeal crust, a tangy raw collard relish, and a remoulade kissed with my favorite savory secret: fish sauce.
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Ingredients
- 4 fillets (5 oz each) Catfish fillets(Farm-raised, patted dry)
- 1 cup Buttermilk(Whole milk preferred)
- 1 tbsp Hot sauce(A vinegar-based Southern style)
- 1 cup Fine yellow cornmeal(Must be fine grind for the best crust)
- 1/4 cup All-purpose flour
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- 1/2 cup Mayonnaise(Quality matters here)
- 1 tbsp Dijon mustard
- 1 tsp Fish sauce(My secret umami booster)
- 1 tsp Lemon juice(Freshly squeezed)
- 1 cup Raw collard greens(Stems removed, finely shredded)
- 1/4 cup Apple cider vinegar
- 1 tbsp Honey
- 4 Brioche buns(Split)
- 2 tbsp Unsalted butter(Softened)
- 1/4 cup Peanut oil(For shallow frying, or substitute any neutral oil)
- 2 tsp Kosher salt(Divided)
- 1/2 tsp Black pepper(Freshly ground)
Instructions
- 1
In a shallow dish, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Submerge the 4 catfish fillets in the mixture. Set aside to marinate while you prepare the other components.
3 min
Tip: Don't leave the fish in the buttermilk for more than an hour or the texture will change.
- 2
In a small bowl, combine 1 cup raw collard greens, 1/4 cup apple cider vinegar, 1 tbsp honey, and 1/2 tsp Kosher salt. Massage the greens with your hands for about a minute until they begin to tenderize and break down. Set aside.
4 min
Tip: Massaging the greens is non-negotiable; it breaks down the tough cellulose making them tender enough for a quick pickle.
- 3
For the umami remoulade, mix together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp fish sauce, and 1 tsp lemon juice in a small bowl until smooth. The fish sauce adds a deep, savory backbone that elevates the whole sandwich.
3 min
Tip: If you have time, make this a day ahead so the flavors can marry.
- 4
In a wide dish, whisk together the 1 cup fine yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, 1 tsp Kosher salt, and 1/2 tsp black pepper. Using fine cornmeal is the secret to a delicate but shattering crust.
3 min
Tip: Whisk thoroughly so you don't get pockets of pure cayenne on your fish.
- 5
Place a large cast-iron skillet over medium-high heat and pour in the 1/4 cup peanut oil. Let it heat up until it shimmers.
5 min
Tip: Cast iron holds heat beautifully, giving you that perfect, even, golden crust.
- 6
In a separate dry skillet over medium heat, toast the 4 brioche buns that have been spread with 2 tbsp unsalted butter until golden brown.
5 min
Tip: Keep an eye on brioche; its high sugar content means it goes from toasted to burnt quickly.
- 7
Remove the 4 catfish fillets from the buttermilk, letting any excess drip off. Dredge them thoroughly in the cornmeal mixture, pressing gently so the breading adheres evenly to every crevice.
3 min
Tip: Use one hand for wet ingredients and one for dry to avoid breading your own fingers.
- 8
Carefully lay the breaded catfish into the hot oil, laying them away from you to prevent splatters. Fry for 3 to 4 minutes per side, until the crust is deeply golden and the fish flakes easily.
8 min
Tip: Don't crowd the pan. If your skillet isn't large enough, fry in two batches.
- 9
Transfer the fried fish to a wire rack set over a baking sheet to drain. Immediately season the hot fillets with the remaining 1/2 tsp Kosher salt.
1 min
Tip: Salting immediately after frying ensures the salt adheres to the residual oil on the crust.
- 10
To assemble, slather the toasted brioche buns with the umami remoulade. Place a hot, crispy catfish fillet on each bottom bun, top generously with the drained pickled collard relish, and crown with the top bun. Serve immediately.
3 min
Tip: Drain the relish slightly before adding it to the sandwich so you don't end up with a soggy bun.
Chef's Notes
My grandmother's fish sandwiches were a thing of beauty, but we always ate them cold on the road. Transforming those memories into a hot, plated lunch dish required a few tweaks. The fine cornmeal ensures the crust shatters perfectly with every bite, while the raw collard relish provides the acidic punch needed to cut through the richness of the fried fish. And don't skip the fish sauce in the remoulade; my time in Charleston taught me that a little funky umami makes Southern flavors truly sing.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.