Grilled catfish glazed with a sweet honey bourbon BBQ sauce on toasted French rolls.
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In a small saucepan over medium heat, combine the ketchup, honey, bourbon, apple cider vinegar, and smoked paprika.
Simmer the sauce for 10-12 minutes until thickened, then set aside half for glazing and half for serving.
Pat the catfish fillets dry and season both sides generously with the Cajun seasoning.
Preheat your grill to medium-high heat and lightly oil the grates to prevent the fish from sticking.
Place catfish on the grill and cook for 4-5 minutes per side, brushing heavily with the bourbon BBQ sauce during the last 2 minutes.
While the fish finishes, split the French rolls, spread with butter, and toast them on the grill until golden brown.
Spread a layer of mayonnaise on the toasted rolls, then add the grilled catfish fillets.
Top the sandwiches with shredded lettuce and tomato slices, drizzling with extra BBQ sauce before closing.
