recipe 
yields
4 sandwiches
4 hoagie sandwich rolls, sliced open and toasted with butter
Cayenne aioli (recipe follows)
½ head Romaine lettuce, shredded
8 slices Benton’s Bacon
1 large tomato, sliced in eighths
4 4-ounce Cornmeal fried catfish filets (recipe follows)
4 eggs, fried sunny side up
For the Cayenne Aioli
1 quart homemade mayonnaise or aioli*
1 tablespoon Cayenne Reduction (recipe follows)
1 tablespoon parsley
1 tablespoon salt
Note: the chef makes his own, but here is our recipe for mayonnaise
2 tablespoons cayenne pepper
2 tablespoons Crystal hot sauce
2 tablespoons champagne vinegar
2⅓ cup fine cornmeal
1 cup all-purpose flour
½ tablespoon garlic powder
2 teaspoons salt
2 teaspoons cayenne
2 teaspoons paprika
4 4-ounce Wild Blue Catfish fillets, butterflied
2 cups buttermilk
ingredients
For the Sandwich
For the Cayenne Reduction
For the Catfish
steps
For the Sandwich
Spread aioli on both sides of each bun, then layer catfish, tomato, lettuce, and 2 slices bacon, and top all with fried egg.
For the Cayenne Aioli
Combine all ingredients and mix well.
For the Cayenne Reduction
Place all in small saucepot and reduce over medium heat until it forms a thick paste.
For the Catfish
- Pour oil in deep fryer and preheat to 350 degrees.
- Mix all dry ingredients together and place in pan or bowl deep enough for dredging.
- Dip catfish in buttermilk first and then fully coat with seasoned cornmeal.
- Gently put the catfish in a 350 degree oil for about 4 minutes or until done.
Date Published: 06.17.15
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- from Chef Jeff Black of Black Restaurant Group, Bethesda, MD
