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.
Frequently Asked Questions
How long does Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade take to make?
Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade takes about 33 minutes total. That includes 15 minutes of prep and 18 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade?
The main ingredients are: Catfish fillets, Buttermilk, Hot sauce, Fine yellow cornmeal, All-purpose flour, Smoked paprika, Garlic powder, Cayenne pepper, Mayonnaise, Dijon mustard, Fish sauce, Lemon juice, Raw collard greens, Apple cider vinegar, Honey, Brioche buns, Unsalted butter, Peanut oil, Kosher salt, Black pepper.
What type of meal is Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade?
Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade is categorized as: lunch.
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