Best Catfish Sandwiches

This simple Catfish Sandwich is the best easy meal. It’s pan-seared to perfection with simple seasoning and topped with a sweet, tangy slaw.

Prep Time5

Cook Time8

Total Time13

Servings: servings

Calories: 308kcal

Place filets in a medium greased skillet over medium heat.
Add salt and pepper according to your preference.
Cook about 4 minutes on each side or until fish can be easily flaked with a fork.
Remove filets from pan and place them on a plate lined with paper towel.
While fish is cooking, mix miracle whip, milk, sugar, and red pepper flakes (if you choose to use them) in a medium bowl. Whisk until smooth.
Add coleslaw mix and stir until well-coated.
Place a large spoonful of coleslaw on each bun, followed by a catfish filet, and sliced tomatoes.

Storing: Place leftover catfish in an airtight container and refrigerate for up to 3 days. You can also freeze the cooked catfish filets in a freezer-safe bag for up to 2 months. Defrost in the refrigerator overnight before reheating. Reheat in the oven at 350 degrees F until warm or in a skillet over low heat.

Serve warm. The flavor and texture of the catfish is at its best right after it’s cooked. Enjoy soon after making or reheating.

Choose sturdy bread. Kaiser rolls and hoagie rolls are some of my favorite buns for fish sandwiches. I find that Brioche buns become soggy quickly so pick one that can stand up to the catfish and coleslaw.

Balance the flavors. This catfish sandwich is rich, soft, and crunchy. Add something bright like pickles or a touch of lemon juice for acidity and brightness.

Make it ahead: Cook your catfish filets and store them in your refrigerator for a tasty lunch or quick dinner the next day.