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Fried Catfish Sandwiches with Curried Mayonnaise

Fried Catfish Sandwiches with Curried Mayonnaise


  • 1 tablespoon curry powder
  • 1 tablespoon fresh lemon juice
  • 1 18-inch-long French-bread baguette, cut crosswise into 4 equal pieces
  • 1/2 cup all purpose flour
  • 4 catfish fillets (each about 5 ounces)
  • 1 large tomato, thinly sliced

Recipe Preparation

  • Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.

  • Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.

  • Place fillets on bread bottoms. Top with tomato, lettuce and bread tops.

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Combine eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining
slices of bread and cut in half diagonally. Dip sandwiches in egg mixture and fry on preheated,
well-greased griddle until golden brown on both sides.

Fried Green Tomato Sandwiches

1 (8 ounce) package sliced bacon
1 large egg white
1/4 teaspoon salt
1/2 cup cornmeal
1/2 teaspoon coarsely ground black pepper
1 pound green tomatoes (3 medium), cut in 1/2-inch slices
1/4 cup low-fat mayonnaise dressing
1/4 cup low-fat plain yogurt
2 tablespoons chopped fresh chives
4 green-leaf lettuce leaves
8 slices firm whole-grain or white bread, toasted

Cook bacon. Drain on paper towels.

Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4
teaspoon pepper. Dip tomato slices in egg-whites to coat both sides, then dip in cornmeal to coat
both sides well. Place on waxed paper.

In bacon drippings in skillet, cook tomato, a few at a time, over medium-high heat until golden
brown and heated through, about 3 minutes. Drain.

In small bowl, combine mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread on toast.
Arrange lettuce, tomatoes, and bacon between toast slices.

Fried Catfish Sandwiches with Bacon, Lettuce and Tomato

3/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 1/2 tablespoons drained bottled capers, chopped fine
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
A pinch of cayenne
1 tablespoon bottled cocktail sauce, or to taste

All-purpose flour seasoned with salt and

pepper for dredging the fish
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne
Cornmeal for dredging the fish
4 (1/2 pound) catfish fillets, halved crosswise
Vegetable oil for deep-frying the fish
8 soft sandwich rolls, split
Soft-leafed lettuce for the sandwiches
2 tomatoes, sliced thin
16 slices lean bacon, cooked

Make the sauce: In a bowl stir together the mayonnaise, the relish, the capers, the mustard, the
lemon juice, the cayenne, the cocktail sauce, and salt and pepper to taste and chill the sauce,

Have ready in separate shallow dishes the flour, the eggs beaten with the salt and the cayenne,
and the cornmeal. Dredge each catfish fillet half in the flour, shaking off the excess, dip it in the
egg mixture, letting the excess drip off, and dredge it in the cornmeal. Transfer the fish as it is
coated to a wax paper-lined baking sheet.

In a kettle heat 1 inch of the oil to 375 degrees F on a deep-fat thermometer. In it fry the fish in
batches for 2 to 4 minutes on each side, or until it is cooked through and the coating is crisp, and
transfer it with a slotted spatula to paper towels to drain.

On the bottom halves of the rolls layer the lettuce, the tomatoes, the bacon, the fish, the sauce,
and the top halves of the rolls.

French Onion Sandwiches

2 tablespoons butter or margarine
4 (4 ounce) beef cube steaks
1 medium onion, sliced and separated into rings
1 cup beef broth
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
Dash of pepper
4 (1-inch) slices French bread, toasted
2 (1-ounce) slices Swiss cheese, halved

In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on
each side or until done. Remove from skillet, reserving drippings.

Cook onion in drippings until tender.

Combine broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook
and stir until bubbly. Cook and stir 2 minutes more.

Place steaks on bread. Top with cheese and onion mixture.

French Dip Sandwiches

1 long loaf French bread
1/2 pound cooked roast beef (from deli or leftovers)
1 package roast beef au jus gravy
4 tablespoons butter
1 teaspoon garlic powder

Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and
heat in oven until warm. Mix gravy as directed on package and warm beef in juice. Drain beef
from gravy and put on bottom of warm bread. Put top on sandwich and slice. Put gravy into small
bowls (one for each person). Dip sandwich in gravy to eat.

Serve with French fries and a salad.

French Dip Sandwich with au Jus

1 (3 pound) beef chuck roast, trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 peppercorns (3 to 4)
8 French rolls, split

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH
for 5-6 hours or until beef is tender.

Remove meat from broth shred with forks and keep warm. Strain broth skim off fat. Pour broth
into small cups for dipping. Serve beef on buttered and toasted rolls.

Frank Blandi’s Original Devonshire Sandwich

Cream Sauce
3/4 stick butter, melted
1 cup all-purpose flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt

Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk,
stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still
stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough
sauce for 6 Devonshire sandwiches.

For each sandwich
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Melted butter
Parmesan cheese and paprika

Preheat oven to 450 degrees F.

In each flat, individual ovenproof casserole dish, place 1 slice of toast and top with 3 slices bacon.
Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a
little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes
or until golden brown.

Toast the breadcrumbs: it’s an extra step but it’s effortless – just spread the breadcrumbs on a tray, spray with oil, then bake for 5 minutes. Fish fingers cooks quickly in the oven (15 min max), faster than the time you need for the breadcrumb to become golden and crisp (no matter how much oil you use). So we give it a little helping hand by toasting it beforehand. This is how you can make anything breaded that’s baked beautifully golden ALL OVER rather than splotchy like this and

Single extra-strength dredge batter: no dusting with flour then dipping in egg. I use a single flour-egg dredge batter that provides extra sticking power which we need when we baked things that are breaded.

Beer Battered Fish is a classic pub food dinner made with fresh cod that’s dipped into a batter of flour, eggs, beer, and seasoning, then fried until it’s crispy and golden brown on the outside and flaky on the inside. I like to serve this with crunchy potato chips or fries and a big spoonful of tartar sauce with lemon wedges.


Baked Cumin Trout with Squash and Pumpkin Seeds | Low Sodium Version
Fish in Parchment with Manhattan Clam Chowder
Pecan Crusted Trout
Pumpkin-Crusted Trout
Roasted Trout with Sage Pecan Granola
Trout Almondine
Trout with Tarragon Mustard Sauce

Chipotle Tuna Salad
Curried Tuna Salad
Saffron Tuna Casserole
Seared Tuna with Eggplant Tartare
Seared Tuna Nicoise
Seared Tuna with Sake Wasabi Sauce (without green onions)
Seared Tuna with Tomato and Feta Salad
Seared Tuna with Wasabi-Mango Salsa
Southwestern Tuna Salad
Southwest Tuna and Corn Salad
Sweet Red Pepper Barbecue Tuna
Tuna and Avocado Salad
Tuna and Chickpea Salad
Tuna and Potato Salad
Tuna and White Bean Salad
Tuna Caprese Macaroni Salad
Tuna Melt | GERD / Acid Reflux Friendly Version
Tuna Noodle Casserole (Pantry Meal)
Tuna with Ancho Fig Sauce
Tuna with Romesco Sauce
Wasabi Tuna Salad

Potato Salad with Homemade Mayo

Homemade Mayonnaise Recipe

• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice or white vinegar
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water
Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

2 lb potatoes, quartered - boiled until "fork-tender"
1 large can artichoke hearts, quartered
1/2 large red onion, finely diced
2 stalks celery, finely diced
2 Tbsp chopped fresh dill
1 1/2 cups mayonnaise
2 tsp sugar
2 tsp vinegar
2 tsp dijon mustard
salt and pepper to taste

Mix all together with warm potatoes and cover and place in refrigerator. It is ready to serve the next day. or when cooled.

Fried Catfish Sandwiches with Curried Mayonnaise - Recipes

Recipe courtesy of The America's Test Kitchen Cookbook

Serves 2 cups, about 4 sandwiches

  • 2 (6 oz) cans solid white tuna in water
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 rib celery, minced (about 1/4 cup)
  • 2 tablespoons red onion, minced
  • 2 tablespoons dill or sweet pickles, minced
  • 1 small garlic clove, minced (about 1/8 teaspoon)
  • 2 tablespoons fresh parsley, minced
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Dijon mustard

Drain tuna in collander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to a medium bowl and mix in the lemon juice, salt, pepper, celery, onion, pickles, garlic and parsley until evenly blended. Fold in the mayonnaise and mustard until tuna is evenly moistened.

Can be covered and refrigerated up to 3 days.

Variations on Classic Tuna Salad.

Tuna Salad with Balsamic Vinegar and Grapes. Follow classic recipe omitting lemon juice, pickles, garlic and parsley. Add 2 tablespoons balsamic vinegar, 6 ounces halved red seedless grapes (about 1 cup), 1/4 cup lightly toasted slivered almonds and 2 teaspoons minced thyme leaves.

Curried Tuna Salad With Apples and Currants. Follow classic recipe, omitting pickles, garlic and parsley. Add 1 medium firm, juciy apple, cut into 1/4-inch dice (about 1 cup), 1/4 cup currants and 2 tablespoons minced fresh basil leaves. Mix 1 tablespoon curry powder into mayonnaise before folding into tuna.

Tuna Salad With Cauliflower, Jalapeno and Cilantro. Follow classic recipe omitting pickles, garlic and parsley. Add 4 ounces cauliflower florets cut into 1/2-inch pieces (about 1 cup), 1 medium jalapeno chile, minced (about 2 tablespoons), 2 medium scallions, minced (about 1/4 cup) and 2 tablespoons minced fresh cilantro leaves.

Note: Other additions to consider capers, celery salt, creole mayonnaise, other spice mustards, hardboiled eggs, cajun spices.

Oven-Fried Fish Tacos



  • 3 plum tomatoes cut into small dice
  • 2 minced scallions — green and white parts
  • ½ small jalapeño, seed and deveined, minced
  • 1/3 cup minced fresh cilantro
  • Pinch each salt and pepper
  • ½ teaspoon lemon zest
  • ¼ cup diced red bell pepper, optional
  • 1 cup flour whisked together with ¼ teaspoon each: salt, pepper, and chili powder
  • 2 eggs beaten with 1 tablespoon water and whisked together with ¼ teaspoon each: salt, pepper, and chili powder
  • 1 ¼ cups fresh bread crumbs whisked together with ¼ teaspoon each: salt, pepper, and chili powder
  • 4 (4-5 ounce) tilapia fillets —or other white fish such as catfish, cod, halibut, etc., rinsed and patted dry with paper towels
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 1/8 teaspoon EACH: ground cayenne and ground cumin


  • ½ cup grated sharp Cheddar cheese or crumbed Cotija cheese
  • 2 cups finely shredded cabbage
  • 2 ripe avocadoes, peeled, pitted and diced
  • Crema — see notes for recipe
  • 2 limes, cut into wedges
  • Tabasco or your favorite hot sauce (pass at table)

8 CORN TORTILLAS—Warmed on griddle, in oven, or over stove burner flame



DRINKS: Fish tacos deserve a Mexican beer. If you prefer wine, go with a spritzy white read up here.

TIPS FOR REDUCING A LITTLE FOOD WASTE FOR THIS RECIPE: Grate the limes and use the zest soon or freeze it for later. Wrap the lemon you zested for the salsa and save it for juice or juice it right away and store the juice in the fridge or freezer. Make the breadcrumbs from stale bread or any you’re about to throw out. Don’t put bread in the garbage! (Make croutons, French Toast, save for stuffing, make Bread Pudding… … …) Rinse and save egg shells for the garden or to start seeds in.

TORTILLA TIP: You can get better char (color) and taste on tortillas cooked right on the stove burner. Stay right there with it and check every second or two with tongs to see if it’s time to turn it over or get it off.

CHANGE IT UP: Use other white fish like catfish, halibut, pollack, cod, etc. Add additional/different veg like thinly sliced radishes pickled onions or jalapeños or green beans slaw in place of plain shredded cabbage, and so on. The crema is basic, but you can leave it out, make it more spicy, or simply add a dollop of plain sour cream. If you skip the salsa indicated in the recipe, you can try something new/different:

“Salsa” just means SAUCE in Spanish.Not all salsas are created equal or the same. If you don’t want to make salsa (I wish you would it only takes a few minutes), use your favorite jarred variety. I like Mateo’s Medium Gourmet Salsa for a basic red purchased salsa it’s also great on eggs or for quick quesadilla dipping.



Roasted peppers make a delicious salsa. No grill? You can do this under the broiler, on a stovetop grill, or right on the burner.


or my FRIDAY FISH: Air Fryer Shrimp Louis Tacos:


more recipes to add to your “gonna make this” list plus stuff I found interesting this week



Good friends from our wine group invited us out to a restaurant for an anniversary dinner. No kidding I put on an outfit, real shoes (boots), a little makeup, jewelry, and even my dress coat. Dave got out a collared shirt and dress pants. What a great night! Between having precious friends for Easter, traveling to Florida two weeks ago for a funeral, this fun dinner I didn’t have to cook, and good friends in the kitchen for brunch yesterday, things do seem to be changing — at least in the U.S. Thank God for the vaccines.

Last night on the news, I heard completely vaccinated Americans would be welcome in Europe this summer. There wasn’t a definite date, but it felt sketchy because while I can hardly bear to watch the images from India right now, I do read about it. We are one world no matter what.

Just received Nigella Lawson’s stunning COOK, EAT, REPEAT. Will let you know what I think when I’ve had a little more time to peruse it. Just blown away by the Twitter feed over this book, but knowing me, I might start with the Chicken in a Pot with Lemon and Orzo.

I’ll see you in my kitchen again soon (YAY!!), though if I’m briefly out of touch, know that I’ve gone to spend a few days with our kids and grandkids in the mountains. It’ll be the first time our own little family is together since December of 2019. I can’t wait. When I’m back, I’ll be celebrating 12 years of blogging at More Time at the Table. I keep thinking I’ll go back and re-do some of those old posts, but how would I know where I started if I do that? I couldn’t even figure out how to take a photo and get it into the computer for the first posting or two. Before I began, I don’t think I had ever seen a food blog before, though I quickly found and a couple other wonderful sites — phew and lots of grateful feelings still. Thanks for being along on the journey. It’s the longest job I’ve ever had and I never think of it as a job. That’s the clue.

Life goes on if you’re cooking tacos,

P.S. Starting today and then on-going you’ll be seeing some small tips for reducing food waste within my recipes. Keep an eye out!

Granddaughter, Piper (left) and daughter, Emily (right) in December of 2019 playing cards in our living room. Those sneaky feet belong to our handsome grandson, Rhyan.

Sauces for fish

With well seasoned crispy skin and juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon. But I am a sauce person, so I never turn down a sauce even for fish! Here are my favourite Sauces for Fish:

Lemon Butter Sauce for fish – this is an absolute ripper. Totally restaurant worthy, 2 ingredients, the secret is to brown the butter

Creamy Dill Sauce – traditionally thought of for salmon but equally good with other fish

Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce – recipe in this Prawn Dipping Sauces post

Lemon Cream Sauce (see recipe notes)- A richer cream sauce with lemon

Simple Lemon Butter Sauce* cooked with the pictured Asparagus, Peas and Beans, as pictured. It’s really good!

The one catch with Crispy Pan Fried Fish is that it doesn’t stay crispy for that long. Once the fish cools, the surface loses crispiness. So eat it fresh off the stove! – Nagi xx

Try these on the side:

Cauliflower Cheese – A rich, creamy, cheesy and rib-sticking British classic

Paris Mash – For a true fine dining experience! Tip: It’s so soft and creamy, it is practically a sauce in itself.

And more fish recipes: