Theo's Peppercorn Catfish Slider Supper
Crisp peppercorn catfish, tangy cabbage slaw, and toasted buns make a quick diner-style slider supper.
Prep: 15 · Cook: 27 · Total: 42 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (226 reviews)
INSPIRED BY
Inspired by Southern fish shacks, diner sandwich baskets, and the pleasure of a crisp handheld supper.
Story
Theo wanted a fish sandwich with enough crunch to hold its own beside a basket of fries. Peppercorns wake up the catfish, cabbage keeps the bun cool and tangy, and pickles bring the finish into focus. These are built for hungry hands and extra napkins.
By Theo
Ingredients
- 3 cups thinly sliced green cabbage
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 pound catfish fillets, cut into 8 pieces
- 1/2 cup fine yellow cornmeal
- 1 teaspoon cracked black peppercorns
- 1/2 teaspoon smoked paprika
- 2 tablespoons neutral oil
- 8 slider buns
- 1/4 cup dill pickle chips
Instructions
- Whisk the mayonnaise, vinegar, honey, and a pinch of salt, then toss with the cabbage and chill.
- Stir the cornmeal, peppercorns, paprika, and 1/2 teaspoon salt in a shallow dish.
- Pat the catfish dry and press each piece into the cornmeal mixture until lightly coated.
- Heat the oil in a large skillet over medium heat and cook the catfish for 4 minutes per side until crisp and opaque.
- Toast the slider buns cut-side down in the same skillet for 1 minute, working in batches if needed.
- Fill each bun with catfish, cabbage slaw, and pickle chips, then serve while the crust is crisp.
Chef Tips
- Ask for thin catfish fillets or cut thick fillets into even slider-size pieces.
- Do not crowd the skillet because the crust needs hot oil to crisp.
- Drain the slaw briefly before filling the buns so they do not turn soggy.
- Add hot sauce to the mayonnaise for a sharper diner-style kick.
Cook's Notes
- **Fish:** Pat the catfish very dry so the cornmeal coating adheres.
- **Oil:** Let the skillet heat fully before adding the fish for a crisp crust.
- **Buns:** Toast only the cut sides and fill just before serving.