This cajun catfish sandwich is cooked with the blackened technique and topped with a sweet and tangy pineapple slaw.
These tasty light sandwiches make Jackie and I think of summer and sitting with our toes in the sand.
We specifically chose catfish for our sandwiches, but this recipe will work for any fish fillet. Catfish used to have a stigma of being a dirty, bottom-dwelling fish that would scare people away. Today, most catfish is farm-raised and has a great fresh, light flavor. It has a similar texture to sole or perch. Jackie and I have always been partial to catfish, and have tried this recipe with other fish, but we always return to our favorite. 
When you read this recipe, it may sound a little spicy. Do not be afraid. The addition of mayonnaise in the dressing and the pineapple and cabbage slaw mixes well and keeps the heat level to a minimum. We recommend a cold beer or a margarita to accompany this sandwich, as it will be sure to transport you to the beach as well.
Click here for the slaw recipe.
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Cajun Catfish Sandwich with Slaw
- Total Time: 23 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Flaky catfish, zesty slaw, and a creamy tartar sauce make this sandwich a winner. The pineapple slaw offers a nice counterpoint to the spice.
Ingredients
- 2 ea 8 ounce catfish filets
- 2 tbsp cajun or blackening spice
- 2 ea Ciabatta buns
- 1 cups (237 ml) shredded red cabbage
- 0.5 cups (118 ml) fresh diced pineapple
- 0.25 cups (59 ml) diced red pepper
- 1 clove garlic clove chopped
- 1 tbsp (15 ml) sugar
- juice of a lemon
Instructions
To make the slaw
- Soak the red cabbage in cold water for 10 minutes, then drain.
- In a medium bowl, combine all slaw ingredients and mix thoroughly; allow to sit for 10 minutes.
To make the sauce
- Combine all sauce ingredients.
To make the fish
- Heat a heavy-bottomed pan on the stove over high heat.
- Coat both sides of the catfish with Cajun seasoning and spices.
- Place the catfish in the hot pan and cook for 4 minutes, then flip and cook for an additional 2 minutes.
- Assemble the sandwich with the slaw and red pepper tartar sauce.
- Cut the fish in half.
Notes
- For even cooking, ensure your catfish filets are of uniform thickness before seasoning and cooking.
- If you don’t have ciabatta rolls, substitute another sturdy bread like sourdough or brioche.
- To prevent the slaw from becoming soggy, add it to the sandwich just before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Searing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 150
Frequently Asked Questions
What type of fish can I use instead of catfish for this sandwich?
You can substitute catfish with any fish fillet, such as sole or perch, although the recipe is specifically designed for catfish.
How do I achieve the blackened technique for cooking the catfish?
To achieve the blackened technique, coat the catfish fillets with Cajun seasoning and cook them in a hot skillet until they develop a charred crust.
What ingredients are in the sweet and tangy pineapple slaw?
The pineapple slaw is made with fresh pineapple, cabbage, mayonnaise, and a mix of seasonings to create a sweet and tangy flavor.
