30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Tennessee Hot Catfish Sliders
A refined version of the classic, featuring a more complex hot sauce, homemade pickled onions, and a brioche bun.
Total Time
75
Yield
6
Calories
500 cal
Difficulty
Medium
Cuisine
Southern
(0 reviews)
What You'll Need
Equipment:
Bowls, Skillet, Saucepan, Whisk, Tongs, Paper towels •
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Instructions
Prepare the Pickled Onions: Combine Red onion, Apple cider vinegar, Water, Sugar, and Salt in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool completely.
In a bowl, marinate the Catfish fillets in Buttermilk, Hot sauce, Salt, and Black pepper for at least 30 minutes.
While the catfish marinates, prepare the Coleslaw: Combine Shredded cabbage, Mayonnaise, Sour cream, Apple cider vinegar, and Dijon mustard in a bowl and mix well. Set aside.
Prepare the Hot Sauce: In a small saucepan, melt Butter over medium heat. Add Hot sauce, Apple cider vinegar, Worcestershire sauce, and Smoked paprika. Simmer for 5 minutes, stirring occasionally.
In a separate bowl, combine All-purpose flour, Cornmeal, Paprika, Garlic powder, Onion powder, Cayenne pepper, and White pepper to create the coating.
Remove the catfish from the buttermilk marinade and dredge in the coating, ensuring each fillet is fully coated.
Heat oil in a large skillet over medium-high heat. Fry the coated catfish for 3-4 minutes per side, or until golden brown and cooked through.
Remove the fried catfish and place on a paper towel-lined plate to drain excess oil.
Brush the Hot Sauce generously over the fried catfish.
Assemble the sliders: Place a piece of hot catfish on each Brioche slider bun and top with Coleslaw and Pickled Onions. Serve immediately.
