There’s a glorious contradiction at the center of this sandwich: delicate, flaky catfish, dredged in a crunchy cornbread crust, piled into a pillowy sesame‑seed brioche bun and brightened with a tangy vinegar slaw and a punchy, homemade remoulade.
It’s Southern comfort upgraded — sweet, buttery brioche meets corn‑meal crunch, with the slaw and sauce cutting through the richness so every bite stays lively and addictive. In this issue I’ll walk you through the cornbread coating that crisps without sogging, the foolproof fry technique, a fast remoulade that sings of pickle brine, citrus, aromatic herbs, and red-spice heat, and a vinegar slaw that keeps the sandwich fresh. This sandwich plays nicely off of the summer corn season and really shines as a weekend fish fry! Let’s get into it.
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