Cornmeal-Crusted Catfish Sandwiches with Pickled Collard Relish & Umami Remoulade by Marcus Stone
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 lov
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Cooking tools:
- Cast iron skillet
- Cooling rack
- Stove
- Baking sheet
- Dish
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 4 fillets (5 oz each) Catfish fillets
- 1 cup Buttermilk
- 1 tbsp Hot sauce
- 1 cup Fine yellow cornmeal
- 1/4 cup All-purpose flour
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1/2 tsp Cayenne pepper
- 1/2 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Fish sauce
- 1 tsp Lemon juice
- 1 cup Raw collard greens
- 1/4 cup Apple cider vinegar
- 1 tbsp Honey
- 4 Brioche buns
- 2 tbsp Unsalted butter
- 1/4 cup Peanut oil
- 2 tsp Kosher salt
- 1/2 tsp Black pepper
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