The Fried Catfish Sandwich with Hot Sauce is a culinary masterpiece brought to you by Chef Joelle at 1971 Hook. Inspired by Southern comfort food, this dish marries the rich, flaky texture of catfish with the bold, complex flavors of 1971 Hook hot sauce, an Argentine-style condiment that packs a punch. Chef Joelle emphasizes the importance of a perfectly seasoned batter to achieve that irresistible golden crunch, while the hot sauce adds a distinctive heat that elevates the entire experience. Loved by foodies and casual diners alike, this sandwich is a testament to the power of combining simple, high-quality ingredients to create something truly special.
Instructions
- 1
In a bowl, combine mayonnaise, 1971 Hook hot sauce, and lemon juice. Mix well and set aside.
- 2
Season catfish fillets with salt and pepper, then marinate in buttermilk and 1971 Hook hot sauce for 15 minutes.
- 3
In another bowl, mix flour, cornmeal, garlic powder, paprika, salt, and pepper.
- 4
Heat vegetable oil in a cast iron skillet over medium-high heat until it reaches 350°F.
- 5
Dredge marinated catfish in the flour mixture, ensuring even coating.
- 6
Fry catfish in the hot oil for 3-4 minutes per side until golden brown and cooked through.
Pro tip: Avoid overcrowding the skillet for even frying.
- 7
Remove catfish and drain on a paper towel-lined plate.
- 8
Assemble sandwiches by spreading sauce on buns, then layer with lettuce, tomato, and fried catfish.
Chef Tips
- •Ensure oil is hot enough before frying to achieve a crispy coating.
- •Leftover sauce can be stored in the refrigerator for up to 3 days.
- •For extra crunch, toast the sandwich buns before assembling.