Southern Fried Catfish BLT

The Southern Fried Catfish BLT is a delectable twist on the classic BLT sandwich, infusing traditional Southern flavors into a well-loved staple. This dish marries the crispy, savory goodness of fried catfish with the smokiness of bacon, the freshness of lettuce and tomato, and the unique creaminess of leek aioli, all sandwiched between toasted buns.

Components of the Dish

• Southern Fried Catfish: The catfish fillets are soaked in buttermilk (which tenderizes and adds flavor) and then coated in a seasoned cornmeal and flour mixture. This coating, once fried, provides a crunchy, golden exterior while keeping the fish moist and flaky inside. Catfish, a staple in Southern cuisine, brings a mild, sweet flavor that complements the bold textures and tastes in the sandwich.
• Thick-Cut Bacon: The bacon adds a rich, smoky depth and a crispy texture, which is a classic element in a BLT. It elevates the sandwich with its savory, meaty flavor.
• Leek Aioli: A twist on traditional aioli, this version uses leek confit, creating a sauce that’s creamy, slightly sweet, and subtly oniony, adding a gourmet touch to the sandwich.
• Lettuce and Tomato: Fresh lettuce and ripe tomato slices contribute a crisp, fresh contrast to the rich flavors and textures of the fried catfish and bacon.
• Toasted Buns: The toasted buns offer a warm, slightly crispy exterior to hold all the ingredients together, their mild flavor ensuring the focus remains on the filling.

The BLT (Bacon, Lettuce, and Tomato) sandwich is a staple in American cuisine, known for its simplicity and the perfect balance of flavors. The Southern Fried Catfish BLT builds on this foundation, introducing elements that are deeply embedded in Southern cooking – namely, fried catfish and a unique leek aioli.

Catfish holds a place of honor in Southern cuisine. It’s often associated with community gatherings and family meals, particularly in the regions surrounding the Mississippi River, where catfish is abundant. The fish is prized for its mild, sweet flavor and versatility. In this dish, the catfish fillets are soaked in buttermilk, a traditional Southern technique that tenderizes the meat and imparts a tangy flavor. They are then coated in a seasoned blend of cornmeal and flour, offering a nod to the classic Southern method of frying fish – a technique that produces a satisfyingly crispy exterior while keeping the inside moist and flaky.

Frying, particularly deep frying, is a cooking method that’s deeply ingrained in Southern culinary practices. It adds a rich, comforting dimension to the dish and a textural contrast that elevates the sandwich from simple to sublime.

Each element of the Southern Fried Catfish BLT contributes to a complex flavor profile. The fish provides a sweet, earthy base, which is complemented by the smoky, salty depth from the thick-cut bacon. The leek aioli adds a creamy, slightly sweet, and oniony layer, offering a more sophisticated and nuanced flavor than traditional mayonnaise. The lettuce and tomato bring freshness and a slight acidity to balance the richness of the fried elements.

The contrast in textures is a critical aspect of the dish’s appeal. The crispy, crunchy exterior of the catfish and bacon juxtaposes delightfully with the soft, yielding bite of the toasted bun. The crisp lettuce and juicy tomato slices add yet another layer of textural contrast, ensuring that each bite is both varied and satisfying.

This sandwich reflects the evolution of American cuisine, showcasing how traditional dishes can be reimagined and infused with regional flavors. It’s a testament to the creativity and adaptability of American cooks and the way regional ingredients can inspire new classics.

The Southern Fried Catfish BLT falls squarely in the realm of comfort food. It’s hearty and indulgent, perfect for a satisfying meal that feels both familiar and excitingly different.

Ideal for a filling lunch or a casual dinner, this sandwich can be served with various side dishes, such as coleslaw, sweet potato fries, or a simple green salad, to round out the meal. In terms of beverages, it pairs well with a range of options, from sweet iced tea to a crisp lager, depending on personal preference.

Southern Fried Catfish BLT

5.0 from 1 vote

Course: MainsCuisine: SouthernDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

30

minutes

The Southern Fried Catfish BLT is a delightful fusion of crispy, golden-battered catfish, layered with smoky bacon, fresh lettuce, and ripe tomato, all brought together with a unique leek aioli on a toasted bun, creating a comforting yet sophisticated twist on the classic BLT sandwich.

Ingredients

• For the Southern Fried Catfish

• 4 fillets of catfish

• 1 cup buttermilk

• 1 cup flour

• 1 cup cornmeal

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 2 eggs, beaten

• 2 tablespoons water

• salt and ground black pepper, to taste

• For the Leek Aioli

• 1 large leek, thinly sliced

• 1/4 cup extra virgin olive oil

• 1 cup mayonnaise

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• salt and ground black pepper, to taste

• For the Sandwich

• 8 slices of thick-cut bacon

• 4 large lettuce leaves

• 2 tomatoes, sliced

• 4 buns, toasted

Equipment

• Saute panBuy now
• KnifeBuy now
• TongsBuy now
• Mixing bowlBuy now
• Frying panBuy now
• Baking sheetBuy now

Directions

• Prepare the Leek Aioli:
  In a skillet, heat the extra virgin olive oil over low heat. Add chopped leeks and a pinch of salt. Cook slowly until leeks are very soft and caramelized, about 30 minutes. Set aside and let cool.
  
  Mix cooled leek confit with mayonnaise, minced garlic, and lemon juice. Season with salt and pepper. Refrigerate until needed. The confit can be made well ahead of time.
• Prepare the Catfish:
  Season catfish fillets with salt and pepper. Soak in buttermilk for at least 30 minutes to 1 hour.
  In a shallow dish, combine cornmeal, flour, paprika, garlic powder, and salt and ground black pepper to taste. In another dish, beat eggs with water. Remove each fillet from the buttermilk, dredge in the egg wash, and then dip in the cornmeal mixture. Ensure the entire fillet is covered and shake off any excess.
• Fry the Catfish:
  Heat oil in a deep fryer or skillet to approximately 365°F (medium-high heat). Fry the catfish fillets for 3-5 minutes per side or until golden brown. Drain on paper towels.
• Cook the Bacon:
  In a skillet, cook the bacon over medium heat until crispy, about 5 to 7 minutes. Drain on paper towels.
• Assemble the Sandwich:
  Spread leek aioli on each toasted bun. Layer lettuce, tomato slices, a fried catfish fillet, and two slices of bacon. Top with the other half of the bun.
  
  Serve immediately, and enjoy!