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SOUTHERN STYLE CAJUN CATFISH PO-BOY SLIDERS

Ingredients

Ingredients for Catfish Filets

• 4 small catfish filets or 8-10 catfish nuggets
• 1 cup buttermilk or whole milk
• 1 large egg
• ¼ cup pickle juice
• 1 tablespoon lemon juice
• 2 tablespoons Creole or whole-grain mustard
• 2 teaspoons Cajun Seasoning Blend (southern spice Cajun blend works well)
• 1 teaspoon Louisiana hot sauce
• 1 cup Louisiana Cajun Fish Fry
• 1 gallon peanut oil or vegetable oil for frying

Ingredients for Cajun Mayo:

• ½ cup Mayonnaise
• 2 tablespoons Cajun Spice Mix
• ½ tablespoon Louisiana hot sauce
• ½ teaspoon cayenne pepper (optional)

Ingredients for Garlic Butter:

• ½ stick salted butter
• 2 garlic cloves, minced
• 1 tablespoon fresh or dried parsley

Ingredients for the Sandwich:

• 8-10 butter or white slider rolls
• ½ cup Cajun Mayo
• 2-3 tablespoons Garlic Butter (for slider buns)
• 6 sweet tomatoes, chopped
• Handful of lettuce, chopped
• Louisiana hot sauce for serving

Instructions:

1. Prepare the Cajun Mayo: In a bowl, combine mayonnaise, Cajun spices, hot sauce, and cayenne pepper (if using). Cover and refrigerate until ready to use.
2. Prepare the Garlic Butter: In a small saucepan over medium-low heat, melt the butter and stir in minced garlic. Cook until fragrant (about 5 minutes). Set aside, then mix in fresh or dried parsley.
3. Toast the Slider Rolls: Place slider rolls on a baking sheet. Using a pastry brush, coat the insides of the buns and bun tops with the garlic butter mixture. Toast in a preheated 350°F oven for about 5 minutes. Set aside.
4. Prepare the Catfish: Cut each catfish fillet into 4 pieces or use catfish nuggets.
5. Prepare Wet Mixture: In a large bowl, whisk together milk, egg, pickle juice, lemon juice, mustard, Cajun seasoning, and hot sauce. Ensure it's well blended; this will infuse the catfish with tangy, spicy flavors.
6. Prepare the Dry Coating: In a separate bowl, place the Louisiana Cajun Fish Fry. This will be the crispy coating for your fried catfish.
7. Heat the Oil: In a deep fryer or Dutch oven, heat peanut oil or vegetable oil over medium-high heat to 350°F. It should sizzle when the fish is added but not burn the coating.
8. Coat the Catfish: Dip each catfish piece into the liquid mixture, ensuring it's coated on all sides. This step infuses flavor and creates a sticky surface for the dry coating.
9. Apply the Dry Coating: Coat the catfish pieces in the dry mixture, pressing gently to ensure it adheres well.
10. Chill and Set the Batter: Place the battered catfish pieces on a tray and chill in the refrigerator for 10 minutes to set the batter firmly.
11. Fry the Catfish: In batches, add catfish to the hot oil (avoid overcrowding). Fry until golden brown and fully cooked, about 8 minutes. Drain on a wire rack lined with paper towels.
12. Assemble the Sliders: Spread Cajun Mayo on the toasted bun bottoms. Top with tomatoes, lettuce, fried catfish, and a drizzle of hot sauce. Finish with the bun tops.

Enjoy!!