Fried catfish strips tossed in buffalo sauce with blue cheese dressing and celery slaw.
Hands-free mode with voice commands & timers
No ratings yet
In a shallow bowl, whisk together the cornmeal, flour, and Cajun seasoning until well combined.
Dredge the catfish strips in the cornmeal mixture, pressing firmly so the coating sticks to all sides.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
Fry the catfish strips in batches for 3-4 minutes per side until golden brown and crispy, then drain on paper towels.
In a small bowl, whisk the buffalo hot sauce and melted butter together, then gently toss the fried catfish in the sauce.
In another bowl, toss the shredded cabbage and celery with half of the blue cheese dressing to create the slaw.
Slice the French rolls lengthwise and toast them lightly if desired.
Assemble the sandwiches by layering the buffalo catfish on the rolls, topped with the celery slaw and an extra drizzle of blue cheese dressing.
