Spiced Catfish Sandwich with Cabbage Pikliz
PREP DETAILS
Serves 4
INGREDIENTS
Catfish
4 8 oz catfish filets
4 tsp chili powder
4 tsp smoked paprika
4 tsp Wondra Flour
1 tsp kosher salt
Non Stick Cooking Spray
4 Haitian bread rolls (SWAP TIP - use soft Italian rolls if you can’t find Haitian bread)
Cabbage Pikliz
1 cup distilled vinegar
1 scotch bonnet, split
5 sprigs of thyme
1 bay leaf
¼ tsp salt
1 clove
½ a head of red cabbage, shredded
Bajan Mayo
1 large egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon Colman's dry mustard
2 pinches sugar
1 tablespoon white wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Tabasco or other hot sauce
1 cup olive oil
DIRECTIONS
Catfish
In a small bowl, combine the chili powder, paprika, Wondra and kosher salt. Rub catfish filets with the blackening rub and let marinate for 15 minutes.
While the catfish is marinating, heat a heavy bottomed saute pan over medium heat. Spray each catfish piece with cooking spray. Place in pan and cook undisturbed for approximately 4 minutes. Flip and cook for another 4 minutes. Remove from pan and transfer to sandwich with Cabbage Pikliz and Bajan Mayo.
Cabbage Pikliz
In a saucepan, bring all the ingredients except the cabbage to a boil. Once the vinegar mixture has come to a boil, remove from heat and let cool to room temperature. Pour over cabbage and allow to pickle for 4 days.
Bajan Mayo
Whisk the egg yolk, salt, mustard, and sugar together in a glass bowl. Combine the vinegar, lemon juice and Tabasco in a measuring cup.
Whisk half the liquid into the yolk. Then begin whisking in the oil, a few drops at a time, until the mayo begins to emulsify. Continue whisking in the oil — you can add it more quickly now — until the mayo is very thick. Add the rest of the liquid and whisk until well-combined. Cover and refrigerate. It will keep for about 1 week.
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