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Crispy Catfish Sandwiches

with Spicy Lime Aioli & Chopped Salad

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the 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.

Coat & cook the catfish:
2 Coat & cook the catfish:

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.

Make the aioli:
3 Make the aioli:

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.

Toast the rolls:
4 Toast the rolls:

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.

Make the salad:
5 Make the salad:

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.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the 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.

2 Coat & cook the catfish:

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:
3 Make the aioli:

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.

4 Toast the rolls:

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:
Make the salad:
5 Make the salad:

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.

6 Assemble the sandwiches & plate your dish:

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!

Assemble the sandwiches & plate your dish: