Fish lovers will enjoy the different levels of flavor and texture in this blackened catfish with spicy Asian slaw sandwich
By: Frontier Co-op
Total time: 1 hour 15 minutes
There's a good amount of heat in the mayonnaise, but it's all balanced out by the apple and cabbage slaw – and neither overpowers the seasoning on the fish.
1. To make the Asian slaw, place apples, cabbage, red onion and carrots in a large mixing bowl. In a separate bowl, whisk together sesame oil, soy sauce, cider vinegar, lemon juice, brown sugar and, if desired, red pepper flakes. Pour dressing over the slaw and stir to combine. Mix in toasted sesame seeds. Refrigerate for at least 30 minutes before serving.
2. To make the spicy mayo, in a bowl, stir together the Sriracha and mayonnaise until combined. If you desire more spice, add more Sriracha.
3. Preheat your grill. Wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they can make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
4. Rub the catfish fillets with olive oil, using about a tablespoon total.
5. Rub each fillet with 1 tablespoon of Seafood Seasoning.
6. Place each fillet on the grill, cooking for approximately 3 to 4 minutes on each side or until the fish flakes easily with a fork. Remove from the grill.
7. To assemble the sandwiches, briefly toast the top and bottom hamburger bun or roll halves on the grill, just enough for them to turn golden brown. Smear the spicy mayonnaise on both the bottom and top halves of the buns. Place one piece of catfish on the bottom half of each bun. Top with a heaping pile of slaw, and cover with top half of bun. Serve with additional slaw on the side.
For more recipes using Frontier Co-Op seasonings, visit FrontierCoOp.com.