Marinated catfish samich with Rooster Mayo & pickled onions

I very rarely watch cooking shows where it’s a contest. Due to time, ego and ingredient restraints, you can get some really jacked-up recipes.  The inspiration for this came from Top Chef.  It sounded damn tasty and what’s more, was surprisingly easy to modify into something that could actually be cooked up in the midwest. Fast too.  Most of the actual work is in the alarmingly easy preparation and the cooking time is as close to nonexistent as it’s gonna get while still using a frying pan.  The secret is in the condiments and honestly I’ll try just about anything with Rooster sauce in it.

Ingredients

3 Tbs Mayonaise
1 Tbs Sriracha (Rooster) sauce
1 small red onion, thinly sliced (a mandoline if you’re consistency challenged like I am)
3 Tbs rice vinegar
1/2 Tbs sugar
1/4 tsp salt
3 Tbs soy sauce
1-2 Tbs lime juice
1 anchovy filet, chopped (optional)
2 smallish catfish fillets (about 1/3 lb each)
2 toasted ciabatta or hoagie rolls

Stir the mayo and rooster sauce together, then cover and toss in the fridge.

Whisk together the rice wine vinegar, sugar and salt, then pour into a ziplock bag.  Toss the onions into the bag and squeeze out all the air before sealing, then toss into the fridge next to the mayo.

Combine the soy sauce, lime juice, anchovy in a quart-sized freezer bag, Add the fish, squeeze out the air and seal; then toss in the fridge so it can join the condiment party.  Let marinade for 20 or so minutes.

Heat a skillet over high heat and dry the fish on some towels.  Once it’s good ‘n’ hot, add 2 Tbs canola oil and sear the filets (1-2 minutes per side worked for me).  Spread the mayo on both sides of the bun and place a heaping bunch of the pickled onions on the top half of each bun before serving.

catfish samich

Note:  The pickled onions are crazy delicious. They’re gonna be going onto a lot of sandwiches around these parts from now on and may even be eaten by themselves.  The Rooster mayo is spicy, but not as bad as you’d think. If you’ve got tender tastebuds, add the rooster by quarter tablespoons.  The china was liberated from the fabulous Wright Quad Cafeteria at Indiana University.

Posted by Mike on Monday, July 05, 2010 at 09:59 AM
Filed in: Fish & Seafood • ◊ Permalink
Comments (0)

Page 1 of 1 pages