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In this recipe, we’re filling soft rolls with strips of battered, lightly fried catfish. (To achieve the perfect golden-brown crust, be sure to let your cooking oil get sufficiently hot before adding the catfish to the pan!) A creamy aioli made with lime juice, Mexican spices and garlic powder packs plenty of zesty flavor into the classic fish sandwiches, which we’re pairing with a refreshing, simple chopped salad.

Ethan Mick

with Spicy Lime Aioli & Chopped Salad

Crispy Catfish Sandwiches

Catfish Fillets

Sandwich Rolls

All-Purpose Flour

Radishes

Lime

Romaine Heart

Mayonnaise

Mexican Spice Blend (Garlic Powder, Ancho Chile Powder, Sweet Paprika, Ground Cumin & Mexican Oregano)

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime. Slice the rolls in half lengthwise. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut the catfish fillets in half lengthwise.

Prepare the ingredients:

In a large bowl, to make the batter, whisk together the **flour** and **6 tablespoons of water** until smooth; season with salt and pepper. Pat the **halved catfish** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, working in batches, thoroughly coat the seasoned catfish in the batter (letting any excess drip off). Add the coated catfish to the pan in a single layer and cook 4 to 6 minutes per side, or until crispy and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Coat & cook the catfish:

While the catfish cooks, in a medium bowl, combine the **mayonnaise**, **spice blend** and **the juice of all 4 lime wedges**; [season with salt and pepper to taste.](#)

Make the aioli:

While the catfish continues to cook, place the **rolls** on a sheet pan, cut sides up; toast in the oven 3 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a clean, dry work surface.

Toast the rolls:

While the rolls toast, in a large bowl, combine the **radishes**, **romaine** and **⅓ of the aioli**. Toss to coat; season with salt and pepper to taste.

Make the salad:

Divide **¼ of the dressed romaine** from the salad between the **toasted roll** bottoms. Top with the **cooked catfish**, **remaining aioli** and roll tops. Divide the sandwiches and **salad** between 2 dishes. Enjoy!