Ingredients Seafood Catfish Fried Catfish Sandwiches with Cumin Slaw Be the first to rate & review! Tender catfish fillets marinate briefly in garlic and pepper before being breaded and fried for these extra-crispy fried catfish sandwiches from Pawan Mahendro, whose family runs Badmaash, a modern Indian concept with two locations in Los Angeles. Don't skip Mahendro's creamy coleslaw: In addition to the usual cast of green cabbage, red onion, and matchstick carrots, he punches it up with cilantro, bread-and-butter pickles, and a roasted cumin, mayo, and vinegar dressing. Like most slaws, this one gets better after a day in the refrigerator; stir in the cilantro just before serving to keep it fresh. By Pawan Mahendro Published on January 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Chong Total Time: 1 hrs 10 mins Servings: 6 Ingredients Marinated Catfish 1 large egg 1 tablespoon finely chopped garlic 1 teaspoon kosher salt .50 teaspoon black pepper 6 (4- to 5-ounce) catfish fillets Coleslaw 4 cups very thinly sliced green cabbage 3 tablespoons granulated sugar 2 tablespoons white vinegar ¾ cup mayonnaise .50 cup thinly sliced red onion .50 cup coarsely chopped fresh cilantro .50 cup chopped bread-and-butter pickle chips ¼ cup matchstick carrots 2 tablespoons roasted ground cumin 1 tablespoon kosher salt, plus more to taste ¼ teaspoon black pepper Breading Peanut oil, for frying .50 cup all-purpose flour (about 2 1/8 ounces) 1 tablespoon kosher salt, divided ¾ teaspoon black pepper, divided 2 large eggs .50 cup whole milk 2 teaspoons finely chopped garlic 2 cups panko Additional Ingredients 6 tablespoons chopped bread-and-butter pickle chips 6 hamburger buns, split Directions Make the marinated catfish: Whisk together egg, garlic, salt, and pepper in a large, shallow bowl until combined. Add catfish fillets, and gently toss to coat in egg mixture. Let marinate at room temperature 30 minutes. Meanwhile, make the coleslaw: Place cabbage in a medium bowl. Sprinkle with sugar, and drizzle with vinegar; toss to coat. Let stand at room temperature 10 minutes. Lightly squeeze cabbage mixture to remove any liquid; pour off liquid. Add mayonnaise, onion, cilantro, pickles, carrots, cumin, salt, and pepper; stir to coat. Season with additional salt to taste. Cover and refrigerate coleslaw until ready to use. Make the breading: Pour oil into a 12-inch cast-iron skillet to a depth of1 inch; heat oil over medium to 375°F. Set a wire rack inside a large rimmed baking sheet. Sift flour, 3/4 teaspoon salt, and1/4 teaspoon pepper into a wide, shallow bowl. Re-sift flour mixture into a separate bowl; re-sift mixture again into original bowl. Set aside. Whisk eggs in a separate wide, shallow bowl until well blended; whisk in milk, garlic, 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Set aside. Stir together panko and remaining 11/4 teaspoons salt in a separate wide, shallow bowl. Working in batches, remove 2 catfish fillets from marinade mixture, letting excess drip off, and dredge in seasoned flour; shake off excess. Dip in egg mixture; let excess drip off. Dredge in seasoned panko, pressing to adhere. Carefully place dredged fillets in hot oil. Fry until panko is deep golden brown, 2 to 3 minutes, carefully flipping fillets halfway through cook time and adjusting heat between batches as needed to maintain oil temperature of 375°F. Transfer cooked fillets to prepared rack. Repeat with remaining fillets. Assemble the sandwiches: Spread 1 tablespoon chopped pickles on each bun bottom; top with 1 fried catfish fillet and about 1/2 cup coleslaw. Cover with bun tops. Make Ahead Slaw can be refrigerated in an airtight container up to 3 days. Suggested Pairing Bright, unoaked Oregon white: A to Z Wineworks Chardonnay Rate it Print